Elvis Presley's Favorite Whipping Cream Pound Cake By Freda

FREDA GABLE Recipe

By FREDA GABLE cookin4me

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 Tupelo, Missippi Home with Requests to make her cakes for them.
This batter is so good, I could eat it without ever baking the cake. This cake is so Light, and tender its just wonderful. There are Just NO WORDS that describe the delicate texture and taste.
This cake is so Good, You won't have to ask her to bake for You.
You can do it yourself, with pride.
Note: DO NOT PREHEAT YOUR OVEN


Recipe Rating:
 13 Ratings
Serves:
8-12 slices
Prep Time:
Cook Time:

Ingredients

ELVIS PRESLEYS FAVORITE WHIP CREAM POUND CAKE
3 c
sugar
1/2 lb
salted butter, = 2 sticks, softened @ room temp
7
eggs @ room temp
3 c
cake flour, sifted twice
1 c
whipping cream (heavy cream)
2 tsp
good vanilla extract
Janet Tharpe

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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
  • Comments

  • 1-5 of 209
  • user
    Helene Mulvihill WeBakeinTX - Feb 10, 2011
    Thank you Freda! I will definately make this cake :-) Do you sift the flour before or after you measure it?
  • user
    Stephanie Dodd skeen - Feb 10, 2011
    Oh yum Freda! Elvis Presley is my very favorite and always will be. Nobody can sing like that!!!
  • user
    Wendy Rusch snooksk9 - Feb 10, 2011
    I really hate that I have the ingredients for this at the moment...lol
    gonna have to try it! :) mmm
  • user
    Stephanie Dodd skeen - Feb 10, 2011
    Oh I do too Wendy! What a dirty rotten thing to have!!!
  • user
    Wendy Rusch snooksk9 - Feb 10, 2011
    ummm question...you have bake 1hr and 70 min...it that right? if it was I was thinking it'd say bake 2 hr and 10 min...should it be bake one hour and 7-10 min? I really have no idea...I've never made pound cake before...
    ALSO, I have a 10" glass tube pan, but it's only 2 1/2" tall...how tall does this cake get? Or does it stay about as it is as dough...sorry if thats an odd question...but I have no idea. lol