Elvis Presley's Pound Cake
Recipe: #22230
December 22, 2015
Categories: Desserts, Cakes, Tube/Bundt, Brunch, Christmas, Easter, Potluck, Thanksgiving, Oven Bake Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. She gave saveur her recipe in 1987. Makes 2 loaves/14 slices each"
Original is 28 servings
Ingredients
Nutritional
- Serving Size: 1 (61.2 g)
- Calories 220.5
- Total Fat - 9.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 75.4 mg
- Sodium - 163 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 1.4 g
- Sugars - 21.5 g
- Protein - 3.6 g
- Calcium - 17.2 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350°. Grease and flour two 9 x 5 x 2-inch loaf pans; set aside.
Step 2
Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes.
Step 3
Add eggs one at time, beating well after each, until smooth.
Step 4
Add flour and cream alternately, beginning and ending with flour,
Step 5
Beating until smooth. Increase speed to high;beat batter until smooth and light,
Step 6
About 5 minutes.
Step 7
Divide batter between prepared pans, and smooth tops with a rubber spatula.
Step 8
Bake until a toothpick inserted in the middle comes out with a couple crumbs adhering to it, about 1 hour and 15 minutes.
Step 9
Let cool 30 minutes, and then unmold onto a cooling rack. Allow to cool completely before slicing and serving.
Tips
No special items needed.
1 Reviews
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