ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE BY FREDA
This recipe was Printed in a Local Mississippi Newspaper Over 20-25 Years ago. The recipe came from a Dear Old Friend Of Elvis's. This Lady, used to make this for him every Christmas and on Special Occasions according to the article. In the Article she made the Paper keep her Name Anonymous, for Fear that people would Bombard her...
Provided by FREDA GABLE
Categories Cakes
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Butter and Flour 10" tube or Bunt cale pan
- 2. Crean together Sugar and Butter till fluffy
- 3. Add Eggs, one at a time, Beat well after each.
- 4. Mix in 1/2 the Sifted flour, (MUST SIFT the Flour Twice) then Whipping cream, then the other 1/2 of the SIFTED flour. Stir well
- 5. Add Vanilla
- 6. Pour into Prepared flour Coated pan. MUST be a Tall pan it Rises to a Full Angel food sized cake pan. Its a big Pound cake. (See Photo)
- 7. Place in "Cold Oven" and turn on the Heat to 350* degrees, (DO NOT PREHEAT OVEN) My Personal Note: when I baked this in My Oven I baked this at 350 for 1 hr 50 min. and it was done. I tested with a sharp knife, as its pretty tall. My suggestion; Watch your ovens and check after 1 1/2 hrs as ovens do differ.
- 8. Bake 1 hr 30 min. (1 1/2 hrs) until sharp knife inserted in the center comes out clean.
- 9. Cool in pan, 5 min.
- 10. Remove from pan and cool thoroughly.
- 11. Wrap well this cake will Keep for several days. (even out on the Cupboard & Still be Moist and Good) . . I did just that. Note: (This recipe is printed as it was in the Mississippi Newspaper article) Original Recipe does not say this, But I have used other flavors, such as, Orange and Lemon Extract in place of Vanilla, for Lemon or Orange Pound cake.
ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE
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
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
ELVIS PRESLEY'S FAVORITE POUND CAKE
Steps:
- 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 mixture fitted with a 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 the flour, then all the cream, then the remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium 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 to 350 degrees. Bake until golden and a wooden toothpick 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ELVIS PRESLEY CAKE
I got this recipe from a friend who served it on New Year's Eve. It was so moist and tasty I had to share it. I can't remember why she said it was called "Elvis Presley" cake. If you know, please let me know. Anyway, it is very easy and very good.
Provided by Guava Girl
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a 9x13 pan prepare yellow cake according to package directions.
- While the cake is cooking, put the can of pineapple (including syrup) in a small sauce pan.
- Add 1 cup sugar to the pineapple and cook over medium heat being careful not to brown the pineapple.
- In another small saucepan heat the cream cheese and 1/2 box of powdered sugar.
- When melted and heated it should resemble an icing.
- More powdered sugar may be added to achieve the desired look.
- Remove cake from oven and punch holes all over with the handle of a wooden spoon or similar instrument.
- Pour the hot pineapple mix over the top of the cake.
- Let it absorb into the cake.
- Drizzle the icing mix over the cake.
- Top with chopped pecans if desired.
Nutrition Facts : Calories 548.9, Fat 18.7, SaturatedFat 5.6, Cholesterol 68.2, Sodium 360.4, Carbohydrate 93, Fiber 0.7, Sugar 76.9, Protein 4.7
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