Foodieobsessed's Blog


Cold Oven Pound Cake

This is a beloved recipe in my house. The Hubbs was exceptionally close with his grandparents as I was to mine. His Grandma Francis was a complete hoot and made the most amazing baked goods. She would bake dozens and dozens of cookies at Christmas and gave them as gifts. Her most treasured baked good was her cold oven pound cake; it was a cake for any occasion and always welcome. She would make these caked in threes or fours because they tended to be devoured by the cake, not the slice.

I had some trouble with this cake early in my marriage. Grandma Francis sent me one of her bunt pans and Hubbs had transcribed the recipe for me from his Grandma over the phone, yet everytime I attempted the cake would bubble and boil over in the oven and make a spectacular mess. A year or so after Grandma Francis passed away I received a church cookbook the recipe had been printed in and low an behold, Hubbs has called for *two pounds* of sugar instead of one. No wonder they turned out so badly!

As far as cake goes this one is dense. Ladies you may as well take a big ol’ slice of it and apply to your thigh because that’s where it will go. As pound cake goes this is still my absolute favorite though and so worth a little extra excercise!

I have tweaked this recipe only a fraction from her amazing original recipe. I implore you to try it both ways (if your waistline dares) because both are delicious. I have put * next to my changes and listed the originals at the bottom.

This cake would be delicious with a different type of extract (almond, lemon, orange, etc). Follow this recipe IN ORDER of ingredients listed and do NOT preheat oven! Spray your pan thoroughly as this cake will stick!

Grandma Francis’ Cold Oven Pound Cake
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1/2lb (2 sticks) unsalted butter*, room temperature
4 large eggs, room temperature
2 tsp vanilla extract
1lb confectionary (powdered) sugar
1 tsp salt *
3 tsp baking powder
3 cups AP flour
1/2 cup lukewarm water

1. In bowl of an electric mixer beat butter until soft and fluffy.
2. Add in eggs one at a time until combined.
3. Add vanilla and sugar and beat until combined.
4. Add salt, baking powder, and flour. Beat until just combined.
5. Pour water in and beat until a very thick batter forms.
6. Use Pam for baking (w/flour) and spray a bunt pan thoroughly.
7. Add cake batter and smooth into an even top.
8. Place pan in oven and close the door. Turn oven to 350 and cook for one hour or until a tooth pick comes out clean.

*Grandma Francis always used margarine. It does give the cake a slightly different texture/flavor.
*because of said margarine additional salt was not needed.

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