11.01.2012

Elvis' Pound Cake


Covered in flour, just like it should be


I found this recipe in the October 2012 issue of Saveur Magazine, it was from a list of 101 Classic Recipes.  There were a number of recipes that looked interesting (and some are still earmarked), but the Elvis’ Pound Cake looked delicious, easy and I wanted to enhance it a bit based on some pound cake HH and I just had in Alabama.  Besides, a reason to use Art’s Mixer!
 
This recipe is easy, yummy and moist.  I added a teaspoon of lemon extract because I wanted a lemony taste.  The one thing that surprised me was that when it went in the oven and started to warm (it didn’t take long), the batter seemed to get “soupier” than I expected which meant that I filled the pans a bit too full.  Good thing I put a cookie sheet under the loaf pans which catch the run-off.
 
HH asked why it was called Pound Cake, wondering if it was because the cake weighed a pound, and I gave him some history.  For those of you who don’t know, when the pound cake recipe was originally shared years ago, bakers were told it took “a pound of flour, a pound of sugar, a pound of eggs.”  Thankfully the measurements are more refined for cooks without a kitchen scale like me.
 
One of two delicious loaves
Anyway, here’s the recipe.  Oh!  And it is called Elvis’ Pound Cake because according to the article in Saveur, Pound Cake was Elvis’ favorite dessert.
 
Enjoy!
 
 
 
 
 
 
 
 
 
 
 
 
Elvis Presley's Pound Cake
SERVES 10
 
INGREDIENTS
16 tbsp. unsalted butter, softened, plus more for pans
3 cups cake flour, sifted, plus more for pans
3 cups sugar
2 tsp. vanilla extract
¾ tsp. kosher salt
7 eggs
1 cup heavy cream
 
INSTRUCTIONS
Heat oven to 350°. Grease and flour two 9"x 5"x 2" loaf pans; set aside. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at time, beating well after each, until smooth. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.

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