Cake- Elvis Presley’s Favorite Pound Cake

Posted by on Mar 23, 2019 in Recipes | 0 comments

Claims to be Elvis's favorite pound cake and this is me doing test batches.

This cake is put in a cold oven, then you turn the heat on. Claims to be Elvis’s favorite pound cake and this is me doing test batches. One of these in the photo won second place at the Great Smoky Mountains Heritage Center Blue Ribbon Country Fair. (Does it really matter which one? Okay how about the one with the most gone!)


Cake- Elvis Presley's Favorite Pound Cake
 
Prep time
Cook time
Total time
 
Special equipment: a 10-inch tube pan (4½ inches deep; no removable bottom) or a 10-inch bundt pan (3¼ inches deep; 3-qt
Author:
Serves: 16 pieces
Ingredients
  • 2 sticks (1 C) unsalted butter, softened, plus additional for buttering pan
  • 3 C sifted cake flour (sift before measuring) plus additional for dusting
  • ¾ t salt
  • 3 C sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 t vanilla
  • 1 C heavy cream
Instructions
  1. Put the oven rack in middle position, but do not preheat oven. I know a little scary.
  2. Generously butter pan and dust with flour, knocking out the excess flour.
  3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
  4. Beat together 2 sticks butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
  5. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
  6. Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition. Scrape down sides of bowl, then beat at medium-high speed for 5 minutes. Batter will become creamier and satiny.
  7. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
  8. Place pan in a (COLD) oven and turn oven temperature to 350°F.
  9. Bake until golden and a wooden toothpick or skewer inserted in the middle of the cake comes out with a few crumbs adhering, 60 to 75 minutes.
  10. Cool cake in pan on a rack for 30 minutes.
  11. Run a thin knife around inner and outer edges of cake, then place a rack or plate over the pan and invert cake onto the rack to cool completely.

 

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