Elvis Presley's Favorite Whipping Cream Pound Cake By Freda


FREDA GABLE Recipe

By FREDA GABLE cookin4me


Rating:
Serves:
8-12 slices
Prep Time:
Cook Time:
Comments:

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

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

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


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209 Comments

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Rose Mary Mogan cookinginillinois
May 26, 2014
John I usually let my cakes stay in the pan for about 10 minutes, NO LONGER THAN THAT, or they will begin to sweat in the pan from the heat and will stick. Even if you did spray it. A good quality cooking spray usually works, especially BAKERS JOY (THE ONE WITH THE FLOUR IN THE SPRAY) in the Blue & white can. Butter and flour works well too, but if you leave it in the pan too long it will definitely start to sweat, and then you will be unable to get it out in one piece. I hope this helps, even though it is after the fact. But perhaps for the next time. I hope this helps.
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John Kullander MRTAX4EA
May 26, 2014
HELP!
This cake is great, but...
I couldn't get it out of the pan. I made it for pre-Memorial Day (remember when it was called Decoration Day?)picnic with our son-in-law's family. My wife volunteered me to bring strawberry shortcake. Then she suggested that I use a pound cake.

I used a nonstick tube which I thoroughly buttered and I could not get the cake out. I made another batch and tried two loaf pans. Same problem (sprayed with baking spray) but I used a knife and spatula to get the cake out. I baked it @ 350 for 1 and 1/2 hours. Seemed to be done, but cake came apart and was stuck to the pan. I was able to use the cake I baked in the loaf pan and every one enjoyed it. Should I have baked it a bit longer. Perhaps I should have let it cool longer.
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Rose Mary Mogan cookinginillinois
Feb 17, 2013
This is a very good recipe FREDA, thanks so much for posting it Freda, I have seen it posted with other names as well, often called COLD OVEN POUND CAKE. No matter what it is called or who created the recipe, it is always rich, moist and very tasty. You will love it.
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Anna Mae Kantor bluelady
Feb 4, 2013
Freda,
I baked your cake again tonight and it turned out WONDERFUL again. I baked it at 325 for 1 hour 30 min and checked it and it was done. It's just out of the oven so didn't get to taste it yet but it looks delicious. I used my new Nordic Ware anniversary pan and it rose up to the top. I believe that pan has a capacity of 12 cups.
Thanks again for a great recipe.
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Anna Mae Kantor bluelady
Jan 20, 2013
I agree with you 100% Brenda. I bake my pound cakes at 325 all the time as well as other cake recipes I've found on JAP.