Cold Oven Pound Cake – Do Not Preheat
Cold Oven Pound Cake – Do Not Preheat is a hor d'oeuvre that serves 24. For 34 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 278 calories. This recipe from Cup Cake Project requires whole milk, vanillan extract, eggs, and sugar. 772 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. Similar recipes include Cold Oven Lemon Oreo Pound Cake, Cold Oven Poundcake, and New Years Almond Pound Cake (Good Luck Cake).
Servings: 24
Ingredients:
1 t almond extract (Use any extract here that you like. I used coffee extract.)
3 C sifted cake flour (I used all-purpose flour since that was all I had on hand, and it worked well)
6 eggs (cold)
3 C sugar
1 1/2 C unsalted butter
1 t vanilla extract
1 C whole milk, VERY cold (I used 2%)
Equipment:
muffin liners
bowl
oven
Cooking instruction summary:
Cream butter and sugar together. Beat in eggs, one at a time. Beat in flour, one cup at a time, alternating with milk. Add extracts. Beat on medium-high to high speed for two minutes, scraping down sides of bowl. Fill cupcake liners 3/4 full. Place on middle rack in a COLD oven and bake at 275 F for 1 hour.
Step by step:
1. Cream butter and sugar together. Beat in eggs, one at a time. Beat in flour, one cup at a time, alternating with milk.
2. Add extracts. Beat on medium-high to high speed for two minutes, scraping down sides of bowl. Fill cupcake liners 3/4 full.
3. Place on middle rack in a COLD oven and bake at 275 F for 1 hour.
Nutrition Information:
covered percent of daily need
