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Elvis' Whipping Cream Pound Cake Recipe

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This recipe for Elvis' Whipping Cream Pound Cake, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcy Madson
Added: Friday, March 21, 2008


3 c. sugar
1/2 lb. butter, softened
7 eggs, room temperature
3 c. cake flour, sifted twice
1 c. whipping cream
2 t. vanilla

Caramel sauce:

1/2 c. butter
1/2 c. sugar
1/2 c. cream
1 t. vanilla

Butter and flour a 10-in. tube pan.
Thoroughly cream sugar and butter together.
Add eggs one at a time, beating well after each addition. It is essential that eggs be at room temperature, and that each be thoroughy incorporated into the batter. Use a powerful electric mixer and mix well after each egg. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla.
When all ingredients are combined, beat several more minutes.
Pour batter into prepared pan. Set in COLD oven and turn heat to 350. Bake one hour to 70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan five minutes. Remove from pan and cool thoroughly. Wrapped well, this cake keeps several days.
Sauce: Boil 2-3 min. and stir in vanilla.

Personal Notes:
Personal Notes:
This is a family favorite but I found with a big mixer that you can beat it too much. (It says 2 min. after every egg and 5 min. at the end.) We serve it with caramel sauce and ice cream.




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