I found a recipe from Molly at Orangette for a raspberry/blueberry pound cake. She asks to put the cake in a cold oven and then turn it to 300°F.
I have never done this with any previous cakes I have made. Have you tried something like this? Does this method work well?
Sent by Mradula
First of all, here's the recipe that Mradula refers to:
• Raspberry-Blueberry Pound Cake
Our rule of thumb is that Molly's recipes always
work out well; she seems to have an unerring instinct for things that taste good. But we've never used this exact method. Readers, anyone have experience with starting a cake in a cold oven?
Related: Baking with Whole Grains: Muscovado Sugar Cake
(Image: Molly at Orangette)