Best 6 Nannys Cold Oven Pound Cake Recipes

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"Nanny's Cold Oven Pound Cake" is a classic recipe that has been passed down through generations. This moist, dense cake is made with simple ingredients and can be prepared in just a few minutes. The unique aspect of this recipe is that it is baked in a cold oven, which results in a tender and flavorful cake. Whether you are a seasoned baker or a novice in the kitchen, this easy-to-follow guide will provide you with step-by-step instructions and essential tips to ensure a successful baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

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



Cold Oven Pound Cake image

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

Provided by Etta Coates

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 7

1 cup margarine
½ cup shortening
3 cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup milk
3 cups all-purpose flour

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.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g

COLD OVEN POUND CAKE



Cold Oven Pound Cake image

Make and share this Cold Oven Pound Cake recipe from Food.com.

Provided by TansGram

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

6 eggs
3 cups sugar
3 cups flour
1 cup milk
1 cup butter, softened
1/2 cup Crisco
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons flavoring, of choice

Steps:

  • Do not preheat oven!
  • Mix Crisco and butter; add sugar and eggs, one at a time, and milk.
  • Beat after each ingredient and egg is added.
  • Add flour, baking powder and salt to mixture.
  • Add flavoring.
  • Bake 1 hour and 10 minutes at 350°.

COLD OVEN POUND CAKE



Cold Oven Pound Cake image

Cold oven pound cake bakes slowly as the oven temperature rises, allowing more time for leavening. The result is the fluffiest pound cake you've ever had.

Provided by Cheryl Day

Yield Serves 12 to 16

Number Of Ingredients 9

3½ cups (438 g) unbleached all-purpose flour
1 tsp. (4 g) baking powder, preferably aluminum-free
1 tsp. fine sea salt
1 ½ cups (355 ml) whole milk
2 tsp. pure vanilla extract
3 sticks (340 g) unsalted butter, at room temperature
3 cups (600 g) granulated sugar
6 large (300 g) eggs, at room temperature
Confectioners' sugar for dusting (optional)

Steps:

  • Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
  • Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
  • Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
  • Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
  • Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
  • Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
  • Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.

CHRISTY'S COLD OVEN POUND CAKE



Christy's Cold Oven Pound Cake image

Christy is a truly wonderful cook, especially talented with dessert. This cake is her specialty, good with fresh whipped cream, fruits or just plain. Don't leave out the mace, it adds a nice flavor. It's called cold oven pound cake because you bake in an oven that has not been preheated.

Provided by LonghornMama

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups butter (no substitutes!)
3 cups sugar
1 cup evaporated milk
5 large eggs
1/2 teaspoon mace
2 teaspoons vanilla extract
3 cups flour

Steps:

  • Cream together sugar and butter; add milk.
  • Mix eggs in one at a time; add mace and vanilla.
  • Gradually blend in flour.
  • Pour into a buttered tube pan.
  • Place cake in a cold oven.
  • Turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.

COLD OVEN POUND CAKE



Cold Oven Pound Cake image

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

Provided by Allrecipes Member

Categories     Pound Cake

Time 2h

Yield 16

Number Of Ingredients 7

1 cup margarine
½ cup shortening
3 cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup milk
3 cups all-purpose flour

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.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g

Tips:

  • Use the right pan: A tube or Bundt pan is ideal for this cake, as it allows for even baking and a moist, tender crumb.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a cold oven: This may seem counterintuitive, but it actually helps to create a more evenly baked cake with a tender crumb.
  • Use a toothpick to test for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

Conclusion:

Nanny's Cold Oven Pound Cake is a classic recipe that is easy to make and always a crowd-pleaser. With its moist, tender crumb and rich, buttery flavor, this cake is perfect for any occasion. Whether you're serving it for breakfast, dessert, or a special occasion, this cake is sure to be a hit. So next time you're in the mood for a delicious pound cake, give Nanny's recipe a try. You won't be disappointed!

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