Elvis Presley's Favorite Pound Cake
Source of Recipe
Gourmet, September 2005
List of Ingredients
- 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
- 3 cups sifted cake flour (not self-rising; sift before measuring), plus additional for dusting
- 3/4 tsp salt
- 3 cups sugar
- 7 large eggs, at room temperature 30 minutes
- 2 tsp vanilla
- 1 cup heavy cream
- .
- Special Equipment: 10-inch tube pan (4-1/2 inches deep; not with a removable bottom) or a 10-inch Bundt pan (3-1/4 inches deep; 3-quart capacity)
Instructions
- Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour.
- Sift together 3 cups sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
- Beat together 2 sticks butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with a paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high 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 temperature to 350° F. Bake until golden and a wooden pick 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.
Makes 10 to 12 servings.
Final Comments
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
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