Monday, January 5, 2015


This recipe is going around as Elvis Presley's Favorite Whipping Cream Pound Cake. I have no idea if that is true. I have his longtime cook's cookbook and this cake is not in it. Whether it was his favorite or not, it does sound good and all you non-diabetics out there might want to try it.

3 cups sugar
1/2 lb butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons vanilla extract

Butter and flour a 10 inch tube or bundt pan.
Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla.
Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake will keep for several days.

1 1/4 cups confectioners' sugar
3 tablespoons milk- Mix and Drizzle Over Cake.

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