Cold Oven Brown Sugar Whipping Cream Pound Cake
Cold Oven Brown Sugar Whipping Cream Pound Cake is soft, moist and tender on the inside with that crusty top that everyone loves. Like the name suggests it starts in a cold oven and gently bakes for about 80 to 90 minutes.
Servings 16 servings
Calories 743kcal
Ingredients
Brown Sugar Pound Cake
- 1 cup butter
- ½ cup Crisco shortening
- 2 cups brown sugar
- 1 cup granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup heavy whipping cream at room temperature
- 1 tablespoon pure vanilla extract
Caramel Frosting
- 4 cups brown sugar
- ½ cup butter
- 5 ounces whole milk
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- 1 tablespoon heavy whipping cream
Instructions
Brown Sugar Pound Cake
- Grease and flour a 10-inch tube pan or a 12 cup bundt with solid vegetable shortening. Sprinkle 2 to 3 tablespoons of granulated sugar over shortening and swirl the tube pan around so that the sugar finely coats the shortening. (This helps the cake from sticking as well as create that crust on the outside of the cake.) Alternately, you can use Wilton Cake Release. Preheat the oven to 325°F. (Alternately, you can start in a cold oven. As referenced above, I can't tell the difference when starting in a cold versus a preheated oven.)
- In the bowl of an electric mixer cream butter and shortening until light and fluffy.
- Add brown sugar and granulated sugar to butter mixture and cream together until smooth about 5 minutes.
- Add eggs to the butter mixture one at a time. Allow each egg to be incorporated into the mixture before adding the next egg.
- In a separate bowl, sift together flour and baking powder.
- Add flour and whipping cream to butter mixture alternately beginning and ending with flour.
- Add the vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Place in a cold oven and bake at 325 degrees F for 80 to 90 minutes.
- Cake is done with a wooden pick inserted into the center comes out clean or with dry crumbs.
- Cool in the pan for 20 minutes before inverting onto a wire rack or serving platter.
- Cool completely before frosting. (optional).
- Store on the countertop or refrigerator in an airtight container.
Caramel Frosting
- Bring the sugar, butter, milk, and salt to a boil.
- Boil 3 minutes stirring often.
- Remove from the heat.
- Add baking powder and vanilla.
- Beat at med speed with an electric mixer for 5 to 7 minutes or until thick.
- Stir in 1 tablespoon heavy cream
- Drizzle over pound cake.
Nutrition
