Nancy's Cold Oven Pound Cake

A classic, rich pound cake from a recipe by Nancy that uses the unique “cold oven” method. This cake starts in a cold oven and bakes low and slow, resulting in a wonderfully dense and moist crumb flavored with vanilla and almond.

Author

Nancy

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Recipe

Measurements	Ingredients
2 sticks (1 cup)	Soft Butter
3 cups	Sugar
6	Eggs
3 cups	Flour
1 cup	Whipping Cream
1 teaspoon	Vanilla
1 drop	Almond Flavor

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Instructions

1. Do not preheat the oven. Generously grease and flour a 10-inch tube or Bundt pan.
2. In a large bowl, cream the soft butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Alternately add the flour and the whipping cream to the mixture, beginning and ending with the flour. Mix on low speed until just combined.
5. Stir in the vanilla and almond flavor.
6. Pour the batter into the prepared pan and place it in a cold oven.
7. Turn the oven on to 350°F and bake for 1 hour and 30 minutes. Do not open the oven door for the first hour of baking.
8. The cake is done when a long wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

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