A different ,really good Pound Cake

[norgeway]

I got this one off the Adluh flour bag, I usually use Virginias Best flour, but we have some friends in Columbia SC and when  we visit I buy some Adluh flour, it is a really good old fashioned flour, made of soft winter wheat..this recipe made the biggest lightest cake I ever baked.

 

2 sticks margarine.."I used butter"

1/2 cup Crisco

3 cups sugar

3 cups all purpose flour

1 cup self rising flour

1 cup milk

6 large eggs

2 tsp vanilla

1 tsp lemon   " I used 2"

Cream butter, Crisco and sugar well, beat in eggs 1 at a time, beating very well.

Add sifted flours and milk alternately, mix well,

add flavorings,

Pour into a well greased and floured tube pan

Place in COLD OVEN, turn to 325 and bake for 1 hr 15 min to 1 hr 25 min.

 

[appnut]

I've had an almost exact cake recipe since high school given to me by my government teacher.  She called it cold oven pound cake. 

 

[tomturbomatic]

Oh yeah, a popular and vintage recipe. It led to all sorts of discussion in magazine and newspaper cooking pages in the 50s and maybe into the 60s whenever this recipe resurfaced about whether ovens needed to be preheated for cakes or not. Why this recipe could not just be taken at face value and prepared as the directions stated and all other recipes prepared as their directions stated is beyond me. You would not want to use the "Preheat" setting on an electric oven to start this cake. I would also imagine that it would bake faster in an electric oven than a gas one due to the greater amount of radiant energy from the bake element operating in the longer initial period to get the oven up to baking temperature. This cake bakes just as well when put into a preheated oven; it just needs slightly less time.

I would add that this is not a candidate for a Bundt pan with 4 cups of flour, and 6 eggs along with a cup of milk. It's gonna be big and kinda runny while it is baking.

 

[kimball455]

I have used a few 'cold oven' pound cake recipes. They are all good. Some research indicates this was a marketing idea from gas companies as being energy saving.

Harry

 

[kevin313]

Another great recipe, Hans! You always seem to find the best pound cake recipes!! Have not used Adlah flour, although they don't sell it anywhere near Detroit! I'll give this a try with King Arthur flour, which is one of the preferred flours around here.

 

[norgeway]

I drive a LONG way!!

To buy flour, Virginias best is what I usually get, and I drive to Roanoke to get it, about 2 hours away, If we are in Columbia I buy Adluh,Columbia is a little further..I used to use Red Band and White Lilly, but Red Band is out of business and White Lilly has been changed and is not nearly as good as it used to be, The main think I look for is a flour made out of 100 percent soft winter wheat..That means Cake Flour, or a old fashioned Southern Flour, some flours are unbleached, which is ok, but NOT for biscuits,I like soft fluffy biscuits that are white inside, unbleached flour makes them look grey!!!

 

[mamapinky]

this s ounds

Yummy..I will be making this soon as I get a chance. Thank you for posting the recipe..yum Cheryl

 

[tomturbomatic]

Headstones moved in cemeteries when they changed White Lilly Flour. You just don't mess with southern culinary traditions.

 

[norgeway]

RE White Lilly

They had been making flour for generations in that old Knoxville Tenn factory,they moved it somewhere in Ohio I heard, supposedly making it the same way, but that was a lie, its altogether different, it used to be the whitest lightest flour ever, not anymore,, One Grandmother used Red Band and the other Southern Biscuit, Red Band is gone and I never had much luck with SB, lots of people swear by Hudson Cream, but I couldn't make biscuits worth beans with it..LOL!