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

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

410 calories; protein 4.2g 9% DV; carbohydrates 56.3g 18% DV; fat 19.1g 29% DV; cholesterol 36.1mg 12% DV; sodium 151.3mg 6% DV. Full Nutrition
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Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2003
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". :) Read More
(58)

Most helpful critical review

Rating: 3 stars
12/28/2010
Sooo sweet! The texture was nice and mois but the flavor was not what I'm used to in a pound cake. I will make it again with a few tweaks less sugar and maybe lemon zest along with more vanilla. Read More
(3)
71 Ratings
  • 5 star values: 42
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/16/2003
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". :) Read More
(58)
Rating: 5 stars
02/24/2007
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! Read More
(51)
Rating: 5 stars
05/17/2006
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!!!! Read More
(50)
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Rating: 4 stars
08/20/2003
This is a good base recipe for a pound cake if you add some spices/zest/etc. I added some Mace as another reviewer mentioned and was VERY glad I did; this would be a very plain cake if you didn't add something to give the cake some "character". Note I also reduced the amount of sugar by 1/4 c. and may try to use even less the next time; the cake is not overly sweet but if you serve it with berries or a dessert sauce I don't think 3 cups of sugar is necessary. Read More
(22)
Rating: 5 stars
08/13/2003
I have already made this pound cake 5 times since finding the recipe. Everyone who has tried it loves it! Read More
(20)
Rating: 4 stars
08/13/2003
Make it 5 star if you use butter. Lovely taste and texture. I cook all my pound cakes from a cold oven useful when you live in a tropical climate the oven is'nt on so long GREAT CAKE Read More
(17)
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Rating: 5 stars
04/25/2003
I have cooked this Cold Oven Pound Cake for years and it always turns out great my family love them. I switch flavoring to change the tast it always turns out great. I like orange or lemon the best. Read More
(17)
Rating: 4 stars
03/25/2009
This is a great recipe I took half a cup of sugar away and it is still very sweet but thats good because I have a sweet tooth.In this recipe you could put in beries any zest or what ever you like! Instead of margrine and shorting you could se butter. I took cream chesee frosting and melted it in the microwave and drizzeld it on top. This is great will make again! Read More
(14)
Rating: 4 stars
04/13/2009
I made this for our Easter dessert yesterday. This is a nice simple recipe with simple ingredients that I had on hand. I did add a splash of lemon extract to give it a little more flavor. I made a simple cream cheese frosting and drizzled it over the top and sliced up some strawberries. It was loved by all:) Read More
(11)
Rating: 3 stars
12/28/2010
Sooo sweet! The texture was nice and mois but the flavor was not what I'm used to in a pound cake. I will make it again with a few tweaks less sugar and maybe lemon zest along with more vanilla. Read More
(3)
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