Ingredients
-
3
-
1/2
-
7
-
3
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Elvis Presley’s Favorite Whipping Cream Pound Cake,This recipe appeared in Our local newspaper about 20 years ago. The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them.,I have a question about the correct way to measure sifted flour when a recipe calls for sifted flour. The recipe for Elvis Presley Whipping Cream Pound Cake requests 3 cups resisted cake flour twice …. do you measure 3 cups of cake flour, sift and then add to creamed sugar and butter…. or do you REMEASURE the cake flour after its been resifted? There is a difference in the measurement after you sift flour.,So excited to find new pound cake recipe. What a disappointment and waste of ingredients. Thank goodness I tried it as a ” trial run” a few days before I had planned to take it to a dinner party. At least I had time to make a tried and true recipe. This recipe went into the trash, along with the pound cake.
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Steps
|
1
Done
|
Butter and Flour a 10 Inch Tube or Bundt Pan. |
|
2
Done
|
Thoroughly Cream Together Sugar and Butter. |
|
3
Done
|
Add Eggs 1 at a Time, Beating Well After Each Addition. |
|
4
Done
|
Mix in Half the Flour, Then the Whipping Cream, Then the Other Half of the Flour. |
|
5
Done
|
Add Vanilla. |
|
6
Done
|
Pour Into Prepared Pan. |
|
7
Done
|
Set in Cold Oven and Turn Heat to 350f. |
|
8
Done
|
Bake 1 Hour to 70 Minutes, Until a Sharp Knife Inserted in Cake Turns Out Clean. |
|
9
Done
|
Cool in Pan 5 Minutes. |
|
10
Done
|
Remove from Pan and Cool Thoroughly. |
