Elvis Presley's Pound Cake
A recipe made for Elvis by his childhood friend: Janelle McComb. This is her recipe, given to Roadfood.com on the 10th anniversary of Elvis's death.
Ingredients
- 1 pound unsalted butter, at room temperature
- more butter for the pans
- 3 cups cake flour, sifted
- more cake flour for the pans
- 3 cups granulated white sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
- 7 large eggs
- 1 cup heavy whipping cream
- freshly whipped cream and fresh fruit, for serving (if desired)
Instructions
- Preheat the oven to 350℉. Grease and flour (using butter and cake flour) two 9x5-inch loaf pans; set aside.
- In a large bowl, use an electric mixer on medium-high speed to combine the butter, sugar, vanilla and salt, until pale and fluffy, about 6 minutes. Add the eggs, one at a time, beating well after each, until smooth. Add the flour and cream alternately, beginning and ending with flour, beating until smooth. Increase the speed to high; beat the batter until smooth and light, about 5 minutes.
- Divide the batter between the two prepared pans, and smooth the tops with a rubber spatula; bake until a toothpick inserted into the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes.
- Let the cake cool in the pans for 30 minutes, and then turn them out onto a cooling rack. Let cool completely before slicing and serving. Serve with a dollop of freshly whipped cream and fresh fruit, if desired.
Nutrition
Serving: 1sliceCalories: 825kcalCarbohydrates: 88gProtein: 10gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 255mgSodium: 237mgPotassium: 122mgFiber: 1gSugar: 61gVitamin A: 1673IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
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