Cold Oven Pound Cake

A go-to cake for all occasions? With ingredients I always have on hand? This I had to try. I was intrigued by the unusual mixing and baking techniques. The fairly stiff batter needed some coaxing to get it distributed evenly in the pan, but once it was in, it baked up beautifully with a wonderful caramelized exterior and a moist, non-crumbly interior that has just the right amount of sweetness. Cut into chunks, it was a fabulous and sturdy dipper for chocolate fondue; when toasted, it browned without drying out and took cake to a whole new level.