Cold Oven Pound Cake

Directions

1. 1
   Grease and flour a tube or bundt pan. Set aside.
2. 2
   Separate the eggs; the yolks go in a small bowl. The whites go into a medium bowl. Set both aside.
3. 3
   Using a stand mixer, cream the butter, shortening, and sugar until light and fluffy.
4. 4
   Add the egg yolks to the creamed mixture and beat until incorporated.
5. 5
   Pour the vanilla into the milk.
6. 6
   Pour 1/3 cup of the milk mixture into the butter, sugar, and egg mixture along with 1 cup of flour. Beat only until incorporated-do not overmix. Repeat the milk and flour additions twice more until all is used and beaten until just incorporated.
7. 7
   Beat egg whites until stiff but not dry, and fold gently into the cake mixture.
8. 8
   Pour the mixture into the greased and floured tube pan and place the pan into the cold oven.
9. 9
   Turn the oven on to 300° F. Bake the cake for 45 minutes.
10. 10
    Raise the temperature to 325° F and bake another 45 minutes.
11. 11
    Remove from the oven and place the pan on a cooling rack for 20 minutes. Then, run a knife around the edge and invert the cake onto the rack and then back onto a plate.
12. 12
    Serve right then, or toasted in the morning for breakfast, or with macerated fruit and ice cream for dessert.