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:@)

I'm Joining:
What's Cookin' Wednesday
Full Plate Thursday
Foodie Friday