The Cold Oven Cake | 1976 Recipe

Maybe forgetting to preheat your oven isn't a bad thing!? All recipes below!

-INGREDIENTS-
• 1 cup butter or margarine
• 1/2 cup shortening: Crisco/Lard (Or omit, and simply use 1 & 1/2 cups of butter)
• 3 cups white sugar
• 3 cups sifted all-purpose flour
• 1/2 tsp baking powder
• 1 cup milk
• 5 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 tsp salt (not in the recipe, but would be nice!)

-METHOD-
*.) Assure butter, shortening, eggs, and milk are at room temperature
1.) In a large bowl, cream together butter, shortening, and sugar until light and fluffy
2.) Beat in eggs one at a time
3.) Sift together flour and baking powder in a separate bowl
4.) Fold in flour mixture & milk to the butter mixture, alternating in small portions
5.) Stir in extracts
6.) Turn into a buttered & floured 10 inch tube/bundt pan, or similarly sized vessel
7.) Place in a cold oven, setting temperature to 350ºF and bake for ~ 1 hour & 15 minutes.
8.) Cool cake in pan for 5 minutes, then invert onto a cooling rack. Cool completely before slicing.

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[popehentai]

"Crisco: Its digestible!" Still the greatest official slogan ever.

[valkeakuulas]

The point about not necessarily needing all of the cutesy gadgets to bake in your home is such a welcoming and good point and it's nice that we have someone saying it out loud.

[mannye]

Kathy passed away in 2019. It would be so nice to let her children know that her recipe is making so many people happy.

[torymiddlebrooks]

I had no idea that Dylan could be anything less than 100 miles an hour, this is a very pleasant and relaxing surprise.

[uniquelymadison]

Chaotic Dylan is fun but calm Dylan is so cozy and just a delight to watch too. Its like baking with friend through a Face time or something. 😊

[radar]

I can't decide if I like it more when he's screaming about FLOOF POWDER or explaining things calmly like a lovely, experienced teacher. He's not the hero we wanted, but he's the hero we needed. ♥

[undertalefan]

This guy has maxed out charisma. He just makes me smile

[greerbriggs]

as an anthropologist, your dedication/fascination with seeing how people cooked and ate in the past (especially with these home cooking books) is a very familiar feeling

you're studying this field in your own way with your own perspective that offers something I've not seen in many of my peers, food is a key aspect of culture and your hands on exploration and willingness to take others along this path with you is so interesting and human in a way that is often lost in this study Ɛ>

[transwithnoplans]

You’re so chill in the longer videos. The TikToks you do are so chaotic that it’s such a weird shift. I came here expecting to witness a bar fight with lard and crying over gelatin, but I left with a new scarf and a mug of warm soup. Thank you very much.

[jenasorbera]

Dude. seriously. Im a retired pastey chef. The amount of information you give so perfectly in explaining the science and reason behind every step is perfect. Beautiful job you Joyous human.

[Christyleadbitter]

Professional chef here with nine years patisserie experience. You’re initial explanation is perfect. Allowing the larger air bubbles to escape through slow heating process creates a tighter crumb giving you that slight fudge like texture especially when it comes looser batters like in this recipe.

[koitsenka]

In the WW2 era, my grandmother had to run a farm with one old man and a few kids. Grampa was "froze in" to war work as a molder in a tank factory. She had 2 cows and had to sell half her chickens for gas to run a borrowed tractor to plant the crop that year. The family survived on smeerkaas, eggs, wild dandelion greens, and homemade bread.

Butter was too expensive an ingredient, even if you made your own. She took to to the market, where she sold it, and bought oleo and flour. The oleo came looking like lard, with a little packet of yellow powder you could mix in if you wanted to make it yellow, like butter.

Thank you for representing for the common folk, sweetie.

[amethystcat]

My best friend's 91 yo aunt told me a few years ago that baking cakes starting with a cold oven would result in them being more moist, especially pound cakes. I've been using cold ovens for cakes ever since and it really does make a difference in texture and overall moisture!

[augustaimperatrix]

I said this the last time and I'm going to say it this time, because Dyllan deserves every last bit of praise I can offer:

I love these longer videos. I love the way he talks, how invested he is in everything that comes with baking these recipes and of course I love his humor.

Plus, I commented on the last longer baking video (as I said, similar to this comment) and all I got in response were genuinely nice comments, agreeing with me. I've never seen this before, especially on YouTube. No nagging, no insulting, nothing. It was just... rainbows, flowers blooming and bees humming in the comments beneath my own comment and it makes me happy every time I get a new notification.

[CrackedWreckingBallProductions]

Dang, I wish you did more long-form content like this. Your passion comes through at a whole new level.

[Varizen]

I absolutely love this format. Dylan has such a great speaking style, which I say as someone who has taught public speaking at college level. The way he presents information is top notch, and the fact he follows up on his curiosity creates a fantastic discussion point. Honestly, he’s on par with class Alton Brown for his deep dives on these topics in long form. His shorts are fun but long form is engaging.

[Sassafrass]

Anyone else love calm Dylan as much as chaotic Dylan? both are versions of himself I'd watch all day

[alainajohnson]

I just made this cake with my grandma. She had never heard of this type of cake and was excited to make it with me. while it was cooking she took out one of her old recipe books from the 50's and we looked through and found some interesting cakes that were going to make next time we get together. Thank you Dylan for making the videos because now I am going to have a whole bunch of new memories to make with her!!!

[codyuntch]

Just wanted to share that an older lady shared one of your baking videos with a whole room of other older ladies at a self reliance conference we had a few months ago at our church. She went on for a few minutes about how wonderful your videos are and suggested everyone look up your channel. It made me laugh. Love your videos and your love of baking and history!

[deltahillcreative]

Many years ago when I queried her on such a topic, my grandmother explained to me that by starting in a cold oven, the cake has time to settle resulting in a "fluffier" texture. It also helps the cake develop a thicker crust meaning it lasts longer without going stale.
As much as I love your short-form content Dylan, I absolutely adore these longer videos. It's really nice getting a more in-depth tutorial and your information delivery methods are on point.