Best Elvis Presleys Favorite Whipping Cream Pound Cake By Freda Recipes

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

Elvis Presley's Favorite Whipping Cream Pound Cake image

This recipe appeared in Our local newspaper about 20 years ago. The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them.

Provided by Steve P.

Categories Dessert

Time 1h25m

Yield 1 Ten inch tube or Bundt cake, 8-12 serving(s)

Number Of Ingredients 6

Ingredients

3 cups sugar
1/2 lb butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons vanilla extract

Steps:

Butter and flour a 10 inch tube or bundt pan.
Thoroughly cream together sugar and butter.
Add eggs 1 at a time, beating well after each addition.
Mix in half the flour, then the whipping cream, then the other half of the flour.
Add Vanilla.
Pour into prepared pan.
Set in COLD oven and turn heat to 350ºF.
Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes.
Remove from pan and cool thoroughly.
Wrapped well, this cake will keep for several days.
Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

Nutrition Facts : Calories 847.9, Fat 38.6, SaturatedFat 22.9, Cholesterol 264.5, Sodium 277.9, Carbohydrate 116.4, Fiber 0.9, Sugar 75.3, Protein 10.6

ELVIS PRESLEY'S FAVORITE POUND CAKE

Elvis Presley's Favorite Pound Cake image

Categories Cake Milk/Cream Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 9

Ingredients

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special Equipment
a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Steps:

Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) 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. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.