Cold Oven Pecan Pound Cake Recipe

Name: Cold Oven Pecan Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine; 1/2 c. Crisco; 3 c. sugar; 3 c. plain flour; 5 eggs; 1 tsp. vanilla flavoring; 1 tsp. lemon flavoring; 1 c. milk; 2 c. chopped pecans; 1 Tbsp. flour

Servings: persons

1
Cream margarine and Crisco.
2
Add sugar and beat well.
3
Add eggs one at a time.
4
Add flour and milk alternately, beating thoroughly.
5
Add flavorings.
6
Stir in dampened pecans that have been lightly floured with 1 tablespoon flour.
7
Turn into tube pan and put into cold oven.
8
Do not preheat oven.
9
Bake for 1 hour or until cake springs away from sides of pan.

2414

kcal

Calories

103

Fat

341

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks margarine, 1/2 c. Crisco, 3 c. sugar, 3 c. plain flour, and more.

Yes, Cold Oven Pecan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cold Oven Pecan Pound Cake

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