Benbow’s Cold Oven Pound Cake

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans

If you have a kid who wants to bake a cake but you are skittish about a hot oven, try this 150-year-old recipe for a wood stove.

1/2 pound butter (2 sticks)
2 cups sugar
6 eggs
2 teaspoons vanilla
3 cups flour
1/2 pint whipping cream

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition, then add vanilla. Now add flour and cream alternately in four parts, blending each time. Grease and flour a large tube pan and pour in batter. Place in a cold oven. Turn oven to 325 degrees and cook for 1 hour and 25 minutes. Remove from pan while still warm. This cake will not work if you put it into a preheated oven!