elvis presley's favorite whipping cream pound cake by freda

Name: Elvis Presley's Favorite Whipping Cream Pound Cake By Freda
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8
Ingredients: ## ELVIS PRESLEYS FAVORITE WHIP CREAM POUND CAKE; 3 cup(s) sugar; 1/2 pound(s) salted butter, = 2 sticks, softened @ room temp; 7 - eggs @ room temp; 3 cup(s) cake flour, sifted twice; 1 cup(s) whipping cream (heavy cream); 2 teaspoon(s) good vanilla extract

(15 RATINGS)

1.50K Pinches 8 Photos

FREDA GABLE

Vanc. (born in Savannah, Ga), WA

Updated on Feb 10, 2011

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

Rate

prep time 15 Min

cook time 1 Hr 30 Min

method ---

yield 8-12 slices

Ingredients

ELVIS PRESLEYS FAVORITE WHIP CREAM POUND CAKE
3 cups sugar
1/2 pound salted butter, = 2 sticks, softened @ room temp
7 - eggs @ room temp
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons good vanilla extract

How To Make elvis presley's favorite whipping cream pound cake by freda

Step 1

Butter and Flour 10" tube or Bunt cale pan

Step 2

Crean together Sugar and Butter till fluffy
Step 3

Add Eggs, one at a time, Beat well after each.
Step 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
Step 5

Add Vanilla
Step 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)
Step 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.
Step 8

Bake 1 hr 30 min. (1 1/2 hrs) until sharp knife inserted in the center comes out clean.
Step 9

Cool in pan, 5 min.
Step 10

Remove from pan and cool thoroughly.
Step 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.
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