Sunday, June 13, 2010

Cold Oven Cake

Things my friends know about me -- I love reality tv, I love food, I equally love New York City and Newton, NC, and I do not like the heat yet I'm always cold. Also, Cold Oven Cake is the perfect cake for me -- light (in taste and texture, not in weight) and airy and almondish and vanilla-ey and it even has a gimmick. You put the cake in a cold oven first -- no pre-heating the oven. Even more perfect for a summer's day when you don't want to stand around a warming stove. You can exit the kitchen before it even gets to that point . . . but be sure to check back after an hour and 45 minutes since that will be when it starts to test done. Hence, the only caveat for this cake is that it takes quite awhile to bake. And you will have a hard time eating just one slice.

Two sticks of butter. You know this will be good.

Don't judge my portion size

Cold Oven Pound Cake
From Beth Eden Lutheran Church Cookbook (2000 edition)

2 sticks margarine (I used butter)
3 c sugar
3 c flour
1 tsp. vanilla
1/2 tsp. baking powder
1/4 c Crisco
5 eggs
1 c milk
1 tsp. almond extract

Grease and flour tube pan (This is super important. I made two of these cakes within one week because I was giving one away to a salad and dessert luncheon and, well, I wanted one for myself. Having not done this step adequately enough in the first one (see the picture above), I can officially say the second one came out looking picture perfect because of this step. And guess who didn't have a camera available for that one?) Cream margarine, Crisco and sugar. Add eggs one at a time. Add flour, milk, vanilla, almond and baking powder. Put in cold oven. Bake at 300 degrees for 1 3/4 hours.