Christmas Pound Cake By Freda Food

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

NANA'S CHRISTMAS POUND CAKE

Nana's Christmas Pound Cake image

This is my mother-in-law's recipe--a twist on fruitcake. You get a little taste of candied fruit in a yummy brandy pound cake. It is quite delicious.

Provided by Georgia Girl

Categories Dessert

Time 2h20m

Yield 15 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 3/4 cups sugar
1 tablespoon vanilla
2 tablespoons brandy or 2 tablespoons Bourbon
4 eggs
2 1/4 cups flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1 cup chopped pecans
1/2 cup candied cherry, diced
1/2 cup candied pineapple, diced
3 tablespoons sugar

Steps:

Cream the cream cheese and the butter together until light and fluffy.
Gradually add the sugar and cream well.
Add the vanilla and brandy (or bourbon), mixing well.
Add the eggs one at a time,beating well after each addition.
Set aside 1/4 cup flour.
Sift the remaining 2 cups flour, cornstarch and baking powder together.
Gradually add the flour mix to the batter, mixing well.
Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
(this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
Pour the cake batter into the bundt pan.
Bake at 325 degrees for 30 minutes.
Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.

Nutrition Facts : Calories 409.5, Fat 24.3, SaturatedFat 12, Cholesterol 105.6, Sodium 163.2, Carbohydrate 42.3, Fiber 1.2, Sugar 26.4, Protein 5.5

HOLIDAY POUND CAKE

Holiday Pound Cake image

This cake is attractive and it tastes good, too. I'm always asked for the recipe. -Nancy Reichert, Thomasville, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional

Steps:

In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.

Nutrition Facts :