Elvis Presley's Favorite Whipping Cream Pound Cake By Freda
FREDA GABLE @cookin4me
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
- 3 c
- 1/2 lb
- salted butter, = 2 sticks, softened @ room temp
- eggs @ room temp
- 3 c
- cake flour, sifted twice
- 1 c
- whipping cream (heavy cream)
- 2 tsp
- good vanilla extract
ELVIS PRESLEYS FAVORITE WHIP CREAM POUND CAKE
then Whipping cream,
then the other 1/2 of the SIFTED flour. Stir well
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.
(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.