Cold Oven Brown Sugar Whipping Cream Pound Cake Recipes

COLD OVEN BROWN SUGAR WHIPPING CREAM POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan or a 12 cup bundt with solid vegetable shortening. Sprinkle 2 to 3 tablespoons of granulated sugar over shortening and swirl the tube pan around so that the sugar finely coats the shortening. (This helps the cake from sticking as well as create that crust on the outside of the cake.) Alternately, you can use Wilton Cake Release. Preheat the oven to 325°F. (Alternately, you can start in a cold oven. As referenced above, I can't tell the difference when starting in a cold versus a preheated oven.)
• In the bowl of an electric mixer cream butter and shortening until light and fluffy.
• Add brown sugar and granulated sugar to butter mixture and cream together until smooth about 5 minutes.
• Add eggs to the butter mixture one at a time. Allow each egg to be incorporated into the mixture before adding the next egg.
• In a separate bowl, sift together flour and baking powder.
• Add flour and whipping cream to butter mixture alternately beginning and ending with flour.
• Add the vanilla extract.
• Pour batter into the prepared pan and smooth the top.
• Place in a cold oven and bake at 325 degrees F for 80 to 90 minutes.
• Cake is done with a wooden pick inserted into the center comes out clean or with dry crumbs.
• Cool in the pan for 20 minutes before inverting onto a wire rack or serving platter.
• Cool completely before frosting. (optional).
• Store on the countertop or refrigerator in an airtight container.
• Bring the sugar, butter, milk, and salt to a boil.
• Boil 3 minutes stirring often.
• Remove from the heat.
• Add baking powder and vanilla.
• Beat at med speed with an electric mixer for 5 to 7 minutes or until thick.
• Stir in 1 tablespoon heavy cream
• Drizzle over pound cake.

WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

COLD OVEN POUNDCAKE

Steps:

• Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
• Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
• Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

COLD OVEN POUND CAKE

Steps:

• Do not preheat oven. Grease and flour a 10 inch tube pan.
• 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.
• 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.