Elvis Presley's Favorite Whipping Cream Pound Cake
photo by Izy Hossack
- Ready In:
- 1hr 25mins
1 Ten inch tube or Bundt cake
- 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
- 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.
Questions & Replies
I have a question about the correct way to measure sifted flour when a recipe calls for sifted flour. The recipe for Elvis Presley Whipping Cream Pound Cake requests 3 cups resisted cake flour twice .... do you measure 3 cups of cake flour, sift and then add to creamed sugar and butter.... or do you REMEASURE the cake flour after it’s been resifted? There is a difference in the measurement after you sift flour.
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!
Fabulous! Dense but tender crumb - exquisite! Added the zest of 2 Myer's lemons and the juice of 1 (about 1 1/2 T) to the batter & added 10 minutes cook time. Missed the COLD oven start but it didn't matter. Used the juice of the other lemon, 1 t vanilla, 1/3 cup Limoncello and a cup of sugar to make a glaze I poured into the bundt pan after taking the cake from the oven. Let it sit 0 minutes & then turned out onto cake plate. DELICIOUS beyond belief! When cool, I'll serve slices with real whipped cream and frozen blueberry sauce. Thank you 1Steve for yet another keeper recipe!
Tonight I came across this recipe and decided to try it. But not before reading the reviews on it from the original site. Well, I found nothing too alarming there, so I decided to move forward with the recipe. I choose not bake it in a bundt cake pan. Instead, I baked it in 3 aluminum bread pans. And the results?? The cake came out really good. Not too sweet. Not dry. Not bland. Just lightly flavored and very lightly sweetened. It's perfect. So for anyone who thinks it has an eggy taste, which mine Doesn't have, consider trying Pasteurized egg whites. (An explanation follows this comment) As for the cake.... I will definitely be making this again and it'll be perfect for Christmas. Heck, it's perfect for every day eating. *** Here are two things I did differently...(1) I used 4 Jumbo sized eggs, because that was all I had. Then I added 6 Tablespoons of Pasteurized Egg Whites because I have plenty of those. ***3 Tablespoons = 1 whole egg. (2) I added 1 teaspoon of Vanilla flavoring AND 1 teaspoon of Almond extract. Yup. I added both. With great results. I highly recommend this cake.
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I almost forgot, there are two things I did do...*1) I used only 4 Jumbo size eggs, because that was all the eggs I had left, so I added 6 Tablespoons of Pasteurized Egg Whites because I have plenty of those. ***3 Tablespoons = 1 whole egg. (2) I added 1 teaspoon of Vanilla flavoring AND 1 teaspoon of Almond extract. Yup. I added both. With great results.