Cold-Oven Pound Cake

Courtesy of Taste of the South Magazine

1¼ cups all-vegetable shortening

3 cups sugar

5 large eggs, at room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup whole milk

1 tsp vanilla extract

Garnish: confectioners’ sugar, sweetened whipped cream, fresh raspberries

Spray a 12- to 15-cup Bundt pan with nonstick baking spray with flour. Set aside.

In a large bowl, beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition.

In another bowl, sift together flour, baking powder, and salt. Add flour mixture to shortening mixture in 3 parts, alternating with milk and beginning and ending with flour mixture. Mix thoroughly, scraping down sides of bowl as necessary. Add vanilla, mixing well.

Pour batter into prepared pan. Place in a cold oven. Bake at 325˚ until a wooden pick inserted in the center of cake comes out clean, approximately 1 hour 15 minutes.

Let cool in pan for 10 minutes. Remove to wire rack, and let cool completely. Dust cake with confectioners’ sugar. Serve with sweetened whipped cream and raspberries.