Elvis Presley's Favorite Whipping Cream Pound Cake

1Steve's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 8-12

Yield: 1.0 Ten inc ...

• 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

Directions:

1. Butter and flour a 10 inch tube or bundt pan.
2. Thoroughly cream together sugar and butter.
3. Add eggs 1 at a time, beating well after each addition.
4. Mix in half the flour, then the whipping cream, then the other half of the flour.
5. Add Vanilla.
6. Pour into prepared pan.
7. Set in COLD oven and turn heat to 350ºF.
8. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
9. Cool in pan 5 minutes.
10. Remove from pan and cool thoroughly.
11. Wrapped well, this cake will keep for several days.
12. 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.

Reviews

[angelfan]

I made this for the holidays and told my guys it was Elvis favorite. They ate is right up! Most of the time we have cake left over but not this one! I like it as a base for stawberry short cake, but the guys ate it like it was.

[Chef #503111]

This is the only pound cake I ever make now. The hardest thing about it is greasing the pan! I substituted regular flour for the cake flour, but took out two tablespoons per cup and added 2 tablespoons cornstarch per cup. I found this substitution in another cookbook I had. It turned out delicious. I make it absolutely according to the recipe and it is wonderful. In the past I have added things to it such as pecans and brown sugar in the middle or a glaze on top. Those are ok, but my favorite is the plain, unadulterated original! I am a teacher and I took this cake to the lounge this morning and it was gone by 9:00 a.m.! I had six or seven people ask me for the recipe. With these ingredients, how could you go wrong? Since the butter is such a prevalent flavor in this cake, I use a very high quality butter for this. It is also very simple to make and easy to clean up after. Highly recommended!

[Lobstah Lovah]

This is one of my top five favorite recipes EVER. This is a can't miss recipe. Don't even be tempted to substitute margaine! A lady I used to work with 25+ years ago in Northern Mississippi (very near Tupelo) brought this cake to work and it was so good I asked for the recipe. I've made it dozens of times since, the only changes being that I use six eggs, and a 300-degree oven for 90 minutes. I'm a huge chocoholic and so very often I'll divide the batter in half and add baking cocoa and a little milk to half to make a marbled cake. Tonite I tried still another variation: adding a half cup chopped pecans as a garnish after a Marble Pound Recipe I clipped years ago from Southern Living magazine. Oh, and my recipe also calls for 1/2 teaspoon salt.