Cold Oven Poundcake
Cold Oven Poundcake is a lacto ovo vegetarian recipe with 10 servings. One serving contains 652 calories, 8g of protein, and 30g of fat. For 63 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a cheap dessert. 40 people were glad they tried this recipe. If you have sugar, vanillan extract, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours. It is brought to you by Foodnetwork. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Cold Oven Pound Cake – Do Not Preheat, Cold Oven Lemon Oreo Pound Cake, and Lemon Poundcake.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 105 minutes
Ingredients:
1 cup (2 sticks) butter, at room temperature
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
3 cups sugar
1 teaspoon vanilla extract
Equipment:
cake form
oven
toothpicks
frying pan
Cooking instruction summary:
Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan. Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.
Step by step:
1. Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
2. Cream the butter and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour.
4. Add the vanilla and stir well.
5. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.
Nutrition Information:
covered percent of daily need
