Nancy’s Cold Oven Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Nancy | 📂 Category: Desserts A classic pound cake featuring a unique ‘cold oven’ baking method for an incredibly tender and fine crumb. Flavored with both vanilla and almond.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | 15 mins | 1 tube cake |
🔪 Key Equipment
- 10-inch tube or Bundt pan
- Large bowl
- Electric mixer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 sticks (1 cup) | Butter | soft |
| 3 cups | Sugar | granulated |
| 6 | Eggs | large |
| 3 cups | Flour | all-purpose |
| 1 cup | Whipping Cream | unwhipped |
| 1 teaspoon | Vanilla | extract |
| 1 drop | Almond Flavor | extract |
Instructions
Step 1: Preparation
- Do not preheat the oven. Generously grease and flour a 10-inch tube or Bundt pan.
Step 2: Mixing the Batter
- In a large bowl, cream the 2 sticks (1 cup) soft butter and 3 cups sugar together with an electric mixer until light and fluffy.
- Add the 6 eggs, one at a time, beating well after each addition.
- Alternately add the 3 cups flour and the 1 cup whipping cream to the mixture, beginning and ending with the flour. Mix on low speed until just combined.
- Stir in the 1 teaspoon vanilla and 1 drop almond flavor.
Step 3: Baking and Cooling
- Pour the batter into the prepared pan and place it in a cold oven.
- 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.
- The cake is done when a long wooden skewer inserted into the center comes out clean and the top is golden brown and springy to the touch.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
 UK15-1752533229005.webp)