Ingredients
-
3
-
1/2
-
7
-
3
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Elvis Presley’s Favorite Whipping Cream 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. |
|
11
Done
|
Wrapped Well, This Cake Will Keep For Several Days. |
|
12
Done
|
Note: While the Original Recipe Did not Suggest This, When I'm in the Mood For Something Different I Will Add a Teaspoon or Two of Orange or Lemon Extract For a Lemon or Orange Pound Cake. |
