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Cold Oven Pound Cake

Cold Oven Pound Cake

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Etta Coates

Etta Coates

An old-fashioned pound cake that goes into a cold oven before baking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Do not preheat oven. Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
  3. Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SKYEYES
53

SKYEYES

6/16/2003

Delicious with a very nice texture. One slight addition which perks up the flavor: add 1/2 teaspoon mace (also known as pound cake spice). This adds a little "oomph". :)

SunnyBlueJuly
49

SunnyBlueJuly

5/17/2006

I am totally not a cook nor a baker. I just never learned and never wanted to learn. However, this past Thanksgiving my family commissioned me to make a dessert, and I found this one online. Let me tell you, it's the BEST CAKE! My family went crazy over it. At first no one wanted to try it because I baked it and they didn't trust my skills, but after their first taste, that cake disappeared! They even begged me to bake it again for Christmas. If you're a coffee drinker, this cake dunks well in a cup of coffee...yummy!!!!

Karin
45

Karin

2/24/2007

I'd like to give this 10 stars, it's that good. I substituted almond extract for the vanilla, and used all butter instead of shortening and margarine. It took an extra 15 minutes to cook but came out a beautiful golden color and the texture was unbelieveable. Thank you, Etta!

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