Saw this on Food Network, Home Cooking with Trisha Yearwood.
A real favorite with fresh strawberries and whipped cream.
Cold Oven Poundcake
Ingredients
- 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
Directions
- 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.
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