Best 3 Cold Oven 1800s Pound Cake Recipes

**A Journey Through Time: Uncovering the Timeless Charm of 1800s Pound Cake**

Step back in time to the kitchens of the 1800s, where a classic dessert, the pound cake, emerged as a symbol of elegance and comfort. This dense, buttery cake, traditionally made with a pound each of flour, butter, sugar, and eggs, has stood the test of time, captivating taste buds and hearts alike. Embark on a culinary journey as we explore two cherished recipes that capture the essence of this timeless delicacy.

The first recipe, "Cold Oven Pound Cake," transports you to a simpler era, where patient craftsmanship and a touch of nostalgia intertwine. This version begins with a chilled oven, creating a unique baking environment that yields a tender, moist crumb and a golden-brown crust.

The second recipe, "Sour Cream Pound Cake," introduces a delightful twist to the classic pound cake. With the addition of sour cream, this variation boasts a velvety texture and a subtle tang that perfectly complements the rich flavors of butter and sugar.

Whether you prefer the traditional approach of the "Cold Oven Pound Cake" or the tangy delight of the "Sour Cream Pound Cake," these recipes offer a glimpse into the culinary heritage of the 1800s. Prepare to indulge in a taste of history as you savor the timeless charm of these pound cake masterpieces.

Here are our top 3 tried and tested recipes!

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

Ingredients

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 POUNDCAKE

Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

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

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

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

Ingredients

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.

Tips:

Follow the recipe precisely: 1800s Pound Cake is a classic recipe that relies on precise measurements and techniques. Make sure to accurately measure your ingredients and follow the steps in the recipe carefully to achieve the best results.
Use room temperature ingredients: Bringing your ingredients to room temperature before mixing helps them blend together more smoothly and evenly. This results in a lighter, more consistent cake texture.
Cream the butter and sugar thoroughly: This step is essential for incorporating air into the mixture, which contributes to the cake's rise and fluffy texture. Cream the butter and sugar together until they are light and fluffy, and be sure to scrape down the sides of the bowl occasionally to ensure even mixing.
Gradually add the eggs: Adding the eggs one at a time helps prevent the batter from curdling. Beat each egg in thoroughly before adding the next one.
Do not overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough, dense cake. Mix the batter only until the ingredients are just combined.
Bake the cake in a preheated oven: Preheating the oven ensures that the cake bakes evenly. Make sure the oven is fully preheated to the desired temperature before placing the cake in.
Cool the cake completely before frosting: Allow the cake to cool completely before frosting it. This helps prevent the frosting from melting and running off the cake.

Conclusion:

The Cold Oven 1800s Pound Cake is a delectable and timeless dessert that showcases the culinary traditions of the past. By following these tips, you can create a moist, flavorful cake that is sure to impress your family and friends. Whether you are a seasoned baker or just starting out, this recipe is a wonderful opportunity to experience the joy of creating a classic dessert from scratch. So, gather your ingredients, preheat your oven, and embark on a culinary journey back in time. The result will be a delicious and memorable cake that is sure to become a cherished family favorite.