Slow Start Cake

    Slow Start Cake

    Recipe Picture:Slow Start Cake
    5

    Slow Start Cake

    (69)
    2hours


    68 people made this

    With a slow start to the cooking process this cake is placed into a cold oven that is then turned on for cooking.

    Ingredients
    Serves: 16 

    • 500g butter or margarine
    • 3 cups (660g) white sugar
    • 3 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1 cup (250ml) milk
    • 3 cups (375g) plain flour

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Do not preheat oven. Grease and flour a 25cm ring tin.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared cake tin.
    3. Place cake in cold oven then set the temperature to 150 degrees C. Bake for 90 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    4. Let cool in the tin for 10 minutes then turn out onto a cake rack and cool completely.
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    Reviews and Ratings
    Global Ratings:
    (69)

    Reviews in English (64)

    by
    56

    Delicious with a very nice texture. One slight addition which perks up the flavor: add 1/2 teaspoon mace (also known as pound cake spice). This adds a little "oomph".  -  15 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    50

    I am totally not a cook nor a baker. I just never learned and never wanted to learn. However, this past Thanksgiving my family commissioned me to make a dessert, and I found this one online. Let me tell you, it's the BEST CAKE! My family went crazy over it. At first no one wanted to try it because I baked it and they didn't trust my skills, but after their first taste, that cake disappeared! They even begged me to bake it again for Christmas. If you're a coffee drinker, this cake dunks well in a cup of coffee...yummy!!!!  -  17 May 2006  (Review from Allrecipes USA and Canada)

    by
    49

    I'd like to give this 10 stars, it's that good. I substituted almond extract for the vanilla, and used all butter instead of shortening and margarine. It took an extra 15 minutes to cook but came out a beautiful golden color and the texture was unbelieveable. Thank you, Etta!  -  24 Feb 2007  (Review from Allrecipes USA and Canada)

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