There was a time, when I was between the ages of 9 and 12, when I ate an entire Sara Lee Butter Pound Cake every week. In one night, by the way, with either ice cold milk or ice cold Pepsi (yeah, I like the combo). So I can understand The King's love of pound cake.
Gourmet has the recipe for Elvis Presley's Favorite Pound Cake. They call it "the best pound cake we've ever tasted," and it does sound quite good. It's not the healthiest dessert/snack, but we're talking about Elvis Presley here, not Jack LaLanne.
Elvis Presley's Favorite Pound Cake
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)
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.
Cooks' note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
[via The Amateur Gourmet]
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Reader Comments (Page 1 of 1)
7-19-2007 @ 10:07AM
Kathryn said...
I *love* AG! His post on the King's pound cake was great. I'm glad you decided to feature him!
Reply
7-19-2007 @ 12:01PM
Fisherman said...
Bob,
Quite a recipe you uncovered, I used to bake the cake quite often until I misplaced the recipe. Your hard work and dedication to Slashfood is much appreciated.
Fisherman
http://www.allfreshseafood.com
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7-19-2007 @ 12:21PM
C(h)ristine said...
It is absolutely the best pound cake ever, I agree with Elvis. I made it (and blogged it on Muffin Top) to excellent results. It is similar to Sara Lee poundcake, only better.
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7-19-2007 @ 4:37PM
MJ said...
It is hard to find a good poundcake recipe like grandma made. I still have my granmother in laws recipe and my great aunts. I use less sugar, grand in laws calls for 3 sticks of butter, 3 cups of flour and 3 cups of sugar, 1 cup shortening and 1 cup of milk. I use cocunut, and vanilla flavoring. Bake at 325 preheat for 1 hr. or until tested for done with a toothpick. Very dense and so moist and good. Weird but I love to eat a slice with fried chicken or pot roast with gravy........LOL
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7-20-2007 @ 6:15PM
nelson said...
Ah, the Roscoe's Chicken and Waffles Principle of sweet things with fried things.
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