Hello Cooking & Baking Fans! I am hoping that the power of the internet can bring us together to help each other out with our cooking mysteries! I have added the page Reader Requests so that questions can be posted, and hopefully someone out there will know the answer. Here are a few of the many questions that I have received through the Let’s Chat feature, and I just don’t know the answers…
A site reader is looking for an old southern recipe for a cake that uses powdered sugar and starts baking in a cold
Another reader wanted to know if Icicle Pickles turn blue
How about a recipe for “mountain cake” for a reader who wants to make this 50 year old cake for her dad’s birthday?
These are just a tiny sampling of the variety of questions I receive, and I really want to help. If you know the answers, or if you have a question of your own, head over to Reader Requests to make a post. I know we have a lot of experienced cooks & bakers who read the site and could contribute their knowledge for the rest of us.
As always, thanks for reading Gram’s Recipe Box! This is a site born of love that has evolved well beyond my early imaginings and I appreciate every one of you.
I love this website. I’m glad I found it. Solofua Stamper
Hi! Below is a recipe my grandmother used years ago. Hope this helps. Sherry
Cold Oven Pound Cake
1 cup butter
1/2 cup crisco
3 cups white sugar (powdered sugar, not 10x)
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup evaporated milk
3 cups all-purpose flour
Do not preheat oven.
Grease and flour a 10 inch tube pan.
In a large bowl, using medium speed on electric mixer, cream together the butter, crisco, and sugar until light and fluffy. Beat in the eggs one at a time,blending well after each egg. Using a wooden spoon, stir in the vanilla. Alternately blend in the flour and milk. Pour batter into greased and floured pan.
Place cake in cold oven, then set the temperature to 300 degrees F. Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set on wire rack and let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.