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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Elvis Presley's Pound Cake Recipe

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This recipe for Elvis Presley's Pound Cake is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks unsalted butter, softened
3 cups sifted cake flour (not self rising; sift before measuring)
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature (30 mins.)
2 teaspoons vanilla
1 cup heavy cream
Directions:
Directions:
Put oven rack in middle position, but do not preheat oven.

Generously butter a 10 inch tube pan or 10 inch bundt pan with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) 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 paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 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 350º. Bake until golden and a wooden pick 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.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This was Elvis' cook's recipe. It was even printed in Gourmet magazine. It's the best tasting pound cake ever.

 

 

 

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