Cold Oven Pecan Pound Cake
A rich, moist pecan pound cake baked in a cold oven, featuring buttery flavors and crunchy pecan bits, perfect for gatherings or a delightful dessert treat.
Ingredients
Instructions
- Cream margarine and Crisco together.
- Add sugar and beat well.
- Add eggs one at a time, beating after each addition.
- Add flour and milk alternately, beating thoroughly after each addition.
- Add vanilla and lemon flavorings.
- Stir in lightly floured, dampened pecans.
- Turn batter into a tube pan and place into a cold oven.
- Do not preheat the oven.
- Bake for 1 hour or until the cake springs away from the sides of the pan.
Tips & Substitutions
For a lighter texture, consider using half butter instead of margarine, or try incorporating Greek yogurt for added moisture. If you prefer a nut-free cake, you can leave out the pecans or substitute with chocolate chips. Make sure to properly measure your flour by spooning it into the measuring cup and leveling it off for best results.
Serving Suggestions
This Cold Oven Pecan Pound Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. You can also serve it alongside a cup of coffee or tea for an afternoon treat. Consider adding fresh berries or a light drizzle of Cider Vinegar Dressing for a refreshing twist.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice a piece and warm it in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Pecan Pound Cake contains roughly 1223 calories, with 13g protein, 147g carbohydrates, and 67g fat. It is an excellent source of calcium (50% of the Daily Value), iron (49% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 954mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! Feel free to substitute the pecans with walnuts or almonds for a different flavor profile. Just ensure that the nuts are chopped similarly to maintain the cake's texture.
Why do I put the cake in a cold oven?
Baking in a cold oven allows the cake to rise slowly and evenly, resulting in a denser and moister pound cake. This method also helps to prevent the cake from cracking on top.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead! You can bake it a day or two in advance, allowing the flavors to meld. Just be sure to store it properly and enjoy it at room temperature when ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).