Saveur Magazine Classic Recipe No. 83 – Elvis Presley’s Pound Cake

Hello my friends, I am very sorry for not posting in a week…..I have been bombarded at work, staying up until 5 am to watch the US elections, and then, my fantastic computer (not) decided it needed a break too and wouldn’t work.

Finally, after many restarts and uninstalls and installs, it decided to be nice and let me post!

This dish was a petition from my daughter,  as I mentioned before, we each get to choose a recipe to be done for the week.  My daughter was intrigued, thinking this would be more of a bread, obviously from the aspect.  I was very wary, because I remember pound cakes being these incredibly moist, buttery things you got in a white box that read Entenmann’s.  I remember getting that said box, tearing it open with my grandmother, and having her cut the middle slice, where the loaf separates, and gobbling it down with a glass of milk.  Other pound cakes I had tried didn’t come close in comparison.

Except for now, I can proudly say, this recipe is a MILLION times better than those pre-prepared confections.  Spongy, moist, dense without being dry.  All in all, this is one pretty amazing pound cake!

Imagine, 3/4 of the loaf was promptly eaten straight out of the oven.  And the next day, after resting in the fridge, it was even better.

I hope you get your mojo on and make this cake.  Fairly easy to make, no rocket science involved.  And my daughter gladly lent me a hand in preparing it.

Overall taste points: 8.7 / 10

Difficulty: Easy, but you need a stand up or hand-held mixer

Availability of ingredients: Super easy

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

3/4 tsp kosher salt

7 eggs

1 cup heavy cream

 

Heat oven to 350F (180C).  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 a 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 of 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.  Serves 10.