Warning: I read in a 1970s cookbook from a thrift store that you should never preheat your oven for pound cake, which goes against everything I've ever been told.

I tried it on my third attempt last weekend and the texture was completely different, so has anyone else actually baked something successfully by ignoring a modern rule?

3 comments

3 Comments

sage_ramirez421mo ago

That's not a modern rule, it's an old one.

jessica_ross3820d ago

What's the actual disaster scenario here? A slightly different cake texture doesn't exactly qualify as a kitchen catastrophe.

amy_foster791mo ago

Totally disagree with sage_ramirez42. That old rule is just wrong. My cakes always fall without a preheat.