This weekend marks the 38th anniversary of the death of the music sensation, Elvis Presley. Most all of us have great memories of this remarkable entertainer and since his death, his music has become among the most respected in the world. Certain songs he performed stir our emotions in various ways and the films he made continue to entertain and captivate us to this day.
All of us know how much he liked food, with the famous fried peanut butter and banana sandwiches he adored. He was an real fan of good southern cooking and being born and raised in the south, is there any question why? So in memory and in honor of this great entertainer, I’m sharing a recipe for a cake he loved, affectionately called “Elvis Presley’s Favorite Pound Cake.”
From what I’ve read about this cake, he had a friend from whom he would order these cakes from, usually two at a time. Whenever he was back in the area, he would pick the cakes up from her. The cake is absolutely wonderful, especially when you see what all goes into it: butter, eggs, and whipping cream, which makes it especially flavorful and moist.
As with most pound cakes, you begin with creaming butter and sugar. It’s here that it’s important to cream and beat this very well. The air beaten in provides a high and light cake. The eggs go in one by one, and are beaten well as they are added. It’s at this point that you can’t overbeat this mixture. You’ll see that the recipe calls for cake flour. It’s recommended as it provides a light and tender cake in comparison to regular all-purpose flour. This goes into the creamed mixture alternately with whipping cream, so this is a special cake! Finally, some vanilla extract goes in. Make certain to use pure vanilla as the imitation vanilla has a cheap flavor.
This is baked in a tube pan, either a regular tube pan or a Bundt pan. This bakes at 325 degrees for 60-75 minutes or until cake tests done. Ovens vary widely, so check the cake after 60 minutes. If it’s not done, check it again every five minutes until it tests done. Let cool briefly then remove from the pan. Then, fix you a glass of milk, a cup of coffee or tea, and splurge!
The recipe calls for butter and unsalted butter seems to work best in baking. Since it has no salt, the delicate flavor of the butter balances out with the other ingredients so that the butter flavor really shines through. For the eggs, always use the large eggs. Finally, have all your ingredients at room temperature before you begin. This is a great rule to follow not just for pound cakes, but for any cake you bake.
Make this cake for this weekend and if you’ve never had this cake before, you’ll see why he absolutely adored it!
ELVIS PRESLEY’S FAVORITE POUND CAKE
- 2 sticks butter, softened
- 3 cups sugar
- 7 large eggs
- 3 cups cake flour
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
Cream together the butter and sugar until fluffy. Add the eggs, one by one, beating completely as they are added. Alternately add the cake flour with the cream, starting and ending with the flour. Beat until just smooth as it’s added. Add the vanilla extract. Turn into a greased and floured 10-inch tube pan and bake at 325 degrees for 60-75 minutes or until cake tests done. Let cool briefly in the pan before removing. Yield: 16-20 servings.