Author: Trisha Yearwood with a slant by Bear In The Pantry
Recipe type: Dessert
Cuisine: American
Serves: 10
I give credit where credit is due, especially when I straight up use someone else's recipe. This is Trisha Yearwood's recipe that I couldn't resist making. Thank you, Trisha, for sharing! The only thing I changed in my version was substituting cake flour for half the flour and using a bundt pan instead of a tube pan.
Ingredients
2 sticks butter, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted or whisked free of any lumps
1 cup heavy whipping cream
1 tsp vanilla extract
Instructions
Grease and flour the bottom, sides, and tube of a 9" tube cake pan.
In a mixer, cream together 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 flour. Add the vanilla and stir well to incorporate.
Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325ยบ F. Begin timing cake now and bake for 1 hour and 15 minutes. Test doneness with a toothpick in center of cake, should be clean when removed.
Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/cold-oven-poundcake/