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  • Elvis Presley's Favorite Pound Cake

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    29 posts, 16 voices, 1836 views, started Jan 22, 2009

    Posted on Thursday, January 22, 2009 by Inakika

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    • Emerald
      Offline

      Elvis Presley’s Favorite Pound Cake  

        

      This pound cake is awesome!estatic I just made it and I had 2 slices and I want more! If you plan to make it, please make sure to use CAKE flour as opposed to regular flour. And this recipe does NOT require you to pre-heat, heat it only when the cake is in the oven. Also, the flour needs to be sifted 3 times.  

      I can see why Elvis liked this cake.  

      Yield: Makes 10 to 12 servings
      Active Time: 20 min
      Total Time: 3 1/2 hr (includes cooling)
      Bake at 350 for 1 to 1 1/4 hours

       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)

        preparation

      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.

        Here is mine.....

      +1
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