Cold Oven Pound Cake
Adapted from Scrambled Hen Fruit
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1 cup butter/225g/7.9ozs butter, at room temperature
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1/2 cup/125g/4ozs vegetable shortening (I used Copha but Crisco will do)
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2.5 cups/550g/19.4ozs sugar
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3 cups cake flour/450g/1lb, divided in two
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1/2 teaspoon salt
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1 cup milk/250ml/8.8flozs, soured with 1 teaspoon lemon juice, divided in two
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4 eggs from happy hens
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2 teaspoon vanilla
Can make a cake to fill an 11 cup capacity mold
***To make 1 cup of cake flour, add 2 tablespoons of cornflour to a measuring jug and then top up to 1 cup mark with plain/all purpose flour. Mix well.
I swear the packaging looked like this decades ago! I hated chocolate crackles so the cupcake man on the packet meant bad birthday treats :P**
Step 1 - Prepare tin by greasing and lining them with parchment paper (I made two cakes, one using a 5 cup capacity mold and another using a 6 cup capacity mold). Cream together butter, shortening, and sugar. Beat in half of the cake flour, half of the milk, and the salt until combined. That's right, in cake recipes you usually beat in the eggs after creaming the butter and sugar but here you beat in the flour and milk before the eggs.
Step 2 - Then beat in eggs, one at a time (beat each one in until it disappears into the batter- don't over-beat.) Beat in the rest of the cake flour, milk and vanilla.
Step 3 - Pour batter into a greased and floured tube pan. Put in a cold oven and set temperature to 325F/160C degrees. Bake for 1 hour. Increase temperature to 350F/175F degrees and bake for 15-30 minutes longer or until cake is done (a cake tester comes out clean). I baked two cakes and so they were done at 1 hour 15 minutes but if you bake one large cake it will take longer.