Wednesday, November 6, 2013

Cold Oven Pound Cake

I've heard about these Cold Oven Pound Cakes and wanted to try one because I love the way the outside doesn't get too over-done. It was also a good excuse to use my Gingerbread House Cake Pan:@) I combined two recipes, Mary's at One Perfect Bite and Trisha Yearwood's, basically to cut back on sugar/butter and use ingredients I already had. The cake turned out great, nice and dense with a sweetness that begs for a strong cup of coffee or tea. This was a fun project for a cold day that filled the house with a wonderful aroma and I will be making it again!
The gingerbread house pan has a 9 cup capacity and this was a little too much batter for that pan, I think you want at least a 10 cup bundt pan. The exposed top of the cake did puff up, I cut that off flat so it would sit nicely on the cake dish. Talk about a baker's treat-the crispy/sweet top was amazing!!!
1/3 of the recipe would make a nice loaf cake made in a bread pan.

I was asked about the pan, if you Google Nordic Ware Gingerbread House there are several places to get it with good pricing (last year the on-line Black Friday Sales were amazing!). Williams-Sonoma also has them at the stores this year. This is a cute pan and can be fun to decorate but please note the size, they are M&M's and sprinkles, so it can be a little small depending on what you're looking for. Just wanted to mention that...

Cold Oven Pound Cake
1 C butter, room temp
2 1/2 C sugar
6 eggs
3 C A/P flour, sifted
1/2 tsp baking powder
1 C milk
small pinch salt
1 tsp vanilla
1 tsp extract of your choice: lemon, orange or more vanilla-I used all vanilla
  1. Sift flour, baking powder and salt into separate bowl.
  2. Beat butter and sugar until fluffy in mixer. Mine mixed well but didn't get fluffy, as soon as I added the first egg it was beautiful!
  3. Add eggs one at a time.
  4. With mixer on low add flour and milk alternately, beginning and ending with flour.
  5. Add extracts and mix well.
  6. Pour batter into a well greased and floured tube/bundt pan. I used Baker's Joy and did tap the pan on the counter a few times to make sure all of the detailing filled with batter.
  7. Place pan into middle of cold oven and set the temperature to 325 degrees and bake for 1 hour 15 minutes. I bake this particular cake pan on a 9x13 cookie sheet because of it's shape.
  8. Test for doneness with a toothpick. I did bake my cake for an extra 15 minutes.
  9. Remove from oven and let cool in the pan for 30 minutes. Turn out onto rack and cool completely. If it doesn't pop right out of the pan let it sit upside down, mine took a couple minutes but did come out cleanly.
  10. Serve as is or with fruit and whipped cream or toast lightly in a skillet with butter for breakfast.
Eat well and have a happy day:@)

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32 comments:

  1. Lynn, I love this! I haven't heard about cold oven pound cakes, and being from the South, you would think I would have. I've been circling those gingerbread house pans for several years and you're tempting to buy yet another pan that I have nowhere to store :)

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  2. I have Mary's recipe saved. My mother did a cold oven poundcake that was delicious and I want to do one too. Love the pan.

    Best,
    Bonnie

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  3. Lynn, this looks wonderful! Anything Mary fixes is deli ions, and I like how you combined her recipe with the other. Is the other person a singer??? I am so out of it these days.

    xo

    Sheila

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  4. Your gingerbread house is so cool Lynn. Love the pan.
    Sam

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  5. I was just thinking yesterday I want to make a pound cake in my tree bundt cake pan....this recipe looks perfect! Yours turned out great!!!!

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  6. This looks so delicious! I attempt to make the classic gingerbread house with the icing and candy every year but it never turns out. This is a great alternative I might have to try out! Where did you get that pan?

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    1. Hello! I found the pan on-line last year (great sale on Black Friday:@). If you Google Nordic Ware Gingerbread House there are many places to get them. The only physical store I know of that has them in stock is Williams-Sonoma. Have fun!

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  7. I'm always glad to have another recipe that works well in that pan, 'cause I have one,too. Yours looks lovely and delicious!

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  8. I have never made one. Now that I have a little bit more time, I am giving your recipe a try. Love the little house too!

    Big Texas Hugs,
    Susan and Bentley

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  9. I've never heard of a cold oven cake! I enjoyed reading about yours, and it looks really pretty!

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  10. I never made a cold oven pound cake, but yours look incredible. I would've loved to have a bite of the part that you had to cut off... mmmmm! The cake really turns out so cute and I like the small size. It would be fun to decorate. xo

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  11. Lynn, I have never made one but it looks and sounds delicious!!

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  12. Very interesting about starting off in a cold oven..makes you wonder the story behind that. I saw that pan somewhere and wondered about it then. I could now kick myself for not picking it up as it sure turns out a nice product. xo

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  13. I love this Lynn, so fun! Just like you!

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  14. I have a bunch of eggs in the fridge and so many bundt pans to choose from. Sadly, I don't have the gingerbread one. I have an addiction to bundt pans so I am not looking at that one but you make it so tempting! Thanks for the great recipe and I look forward to trying it. Have you ever tried it with cream instead of milk?

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  15. Love this new cake pan, Lynn. Recipe sounds really good. xo

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  16. I love the idea of toasting it in a pan with butter for breakfast. I am surprised it came out of the pan so well.

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  17. Positively DARLING, Lynn!!! I love the smattering of *snow* over the roof & the colorful leaves all around...very, very pretty!
    I actually bought this pan & then returned it because I thought it was too small. ~~kick-kick~~ That's me kicking myself now.

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  18. I haven't ever heard of a cold oven pound cake! Wow, how gorgeous is this and how much fun! What a wonderful pan! You could decorate a cake for every season!
    Jenna

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  19. Oh this is wonderful ,actually he whole site is. The no bake cheesecake strawberries in the side bar have me drooling.
    Okay perhaps I will TRY cooking again, won't my husband be surprised !
    You have inspired me with your food creativity !

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  20. I have seen one of those at a fine French Bakery!

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  21. Lynn, this sounds delicious and looks adorable. Did you eat it?

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  22. What a fun way to kick off the holidays. That is some serious snow. I would probably have to patch it a couple times because I would be running my finger through it a time or two, or …..

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  23. The cake turned out beautifully! I love those pans, always so much fun.

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  24. Hi Lynn,
    What an adorable cake, you did a beautiful job with the cake and it looks delicious! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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  25. Your cake looks absolutely adorable. I've never heard of cold oven cake before, but it's an intriguing idea.

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  26. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

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  27. These pans are wonderful and the recipe that comes with it is fantastic. I purchased two of these pans last year from Amazon. I purchased one before Christmas for $20 and one after Christmas for $14.54. Neighbors and friends loved receiving the cakes.

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