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| LOLLY'S BOURBON POUND CAKE | |
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1 lb. butter 3 cups sugar 8 eggs 3 cups cake flour 1/3 cup bourbon 2 tsp. almond extract 2 tsp. vanilla extract 1/2 cup chopped pecans Cream butter and gradually add 2 cups of sugar, beating until light and fluffy. Separating eggs, add yolks, one at a time, beating mixture after each addition. Add extracts; add cake flour alternately with bourbon; mix well. Set aside. In a clean bowl, beat egg whites until firm. Gradually add remaining cup of sugar. Beat until stiff peaks form. Fold the flour mixture into the egg whites, mixing gently; do not deflate. Stir in nuts. Pour into a greased and floured 10-inch tube pan. Bake at 325°F for 1 1/2-2 hours or when inserted toothpick comes out clean. | |
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recipe reviews #182559
Skygirl (California) says:
Just wanted to know before I attempt to bake this pound cake, is it placed in a cold oven at 325 degrees or a preheated oven?
#182568
Cooks.com replies:
Hi Skygirl,
Since this cake bakes for a good length of time, the differences in whether you preheat or not would probably be negligible. If you start in a cold oven, you may need to add a little time at the end for it to finish baking, but the time range given in the recipe allows for this.
Cakes started in a cold oven will be more domed in the center and might have a few more cracks in the surface and may have a denser texture.
But started from a cold or preheated oven the cake will be a success (if you don't open the oven door too soon!)
I once had an ancient gas stove without a thermostat and it took 3 hours to come to temperature. Everything took longer to bake, but that taught me how to figure out if my breads and cakes were done! I could never wait til the oven was fully preheated, but it still worked all the same.
Most cakes are baked in a preheated oven, and if there's nothing to prevent you from preheating, then go ahead with the convention.
Happy Baking!
-- CM
Since this cake bakes for a good length of time, the differences in whether you preheat or not would probably be negligible. If you start in a cold oven, you may need to add a little time at the end for it to finish baking, but the time range given in the recipe allows for this.
Cakes started in a cold oven will be more domed in the center and might have a few more cracks in the surface and may have a denser texture.
But started from a cold or preheated oven the cake will be a success (if you don't open the oven door too soon!)
I once had an ancient gas stove without a thermostat and it took 3 hours to come to temperature. Everything took longer to bake, but that taught me how to figure out if my breads and cakes were done! I could never wait til the oven was fully preheated, but it still worked all the same.
Most cakes are baked in a preheated oven, and if there's nothing to prevent you from preheating, then go ahead with the convention.
Happy Baking!
-- CM
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