I try to be healthy. I
really do. But occasionally I’ll stumble upon a deeply-buried recipe like this
one and just have to make it
immediately. I’m sitting here writing this to keep myself from sticking my face
in the oven again to inhale the tantalizing aroma. The cake will never cook at
the rate I’m going. You’ll notice this cake is made from shortening – no butter
is involved. But don’t cry, dear reader, I’ll soon be making another pound cake
laden with 3 sticks of butter and
cream cheese. Rejoice [and locate the closest defibrillator]!
Cold-Oven
Pound Cake
Courtesy
of Taste of the South Magazine
1¼ cups all-vegetable shortening
3 cups sugar
5 large eggs, at room
temperature
3 cups all-purpose
flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
1 tsp vanilla extract
Garnish: confectioners’
sugar, sweetened whipped cream, fresh raspberries
Spray a 12- to 15-cup
Bundt pan with nonstick baking spray with flour. Set aside.
In a large bowl, beat
shortening and sugar together until creamy. Add eggs, one at a time, beating
well after each addition.
In another bowl, sift
together flour, baking powder, and salt. Add flour mixture to shortening
mixture in 3 parts, alternating with milk and beginning and ending with flour
mixture. Mix thoroughly, scraping down sides of bowl as necessary. Add vanilla,
mixing well. Lick spatula clean and try to deny you want to dive into this bowl
head first. I dare you.
Pour batter into
prepared pan. Lick beater. Place pan in a cold oven. Bake at 325˚ until a wooden
pick inserted in the center of cake comes out clean, approximately 1 hour 15
minutes. Don’t worry if the bottom looks crusty and browned, that’s the best
part (as my husband, who ate all of it, will attest to)!
Let cool in pan for 10
minutes. Remove to wire rack, and let cool completely. Dust cake with
confectioners’ sugar. Serve with sweetened whipped cream and raspberries.
For a printable version of this recipe, please click here.
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