I had a “hankerin’” for pound cake last week. So I opened up this “shall remain nameless for now” cookbook that I received a while back. In there was a recipe for a pound cake that sounded really good. So I went about making it and using up a lot of ingredients, all for it to overflow in the pan and be a complete flop. MAD. But I got over it. Almost.
I googled the cookbook author but she doesn’t seem to have a website, so I looked up the publisher. I know exactly what the problem was, they specified using 2 round cake pans or a (singular) loaf pan. The batter filled the pan to the top and I should have known at that point something was wrong. Instead of listening to my instincts I trusted the cookbook and moved forward. Mistake.
Anyhow, I found the publisher and contacted them. They apologized and said there was a misprint and it should have been two loaf pans in the instructions. They went on to say that they hoped I would try other recipes in the book, as I had stated that I was hesitant to try others. :-/ So, before I blast away at the book, I will make the pound cake again, only this time in two loaf pans.
Sooooo, after that disaster, I was still craving some pound cake, now even more so. I have quite a few bookmarked, but settled on a post by Steph over at Obsessed with Baking. She originally found this recipe on Epicurious.
|This photo is from the first time I made this in August 2009, the pictures that appear above this one are from when I made it in March 2011.|
I read through Steph’s post and she made some adjustments, however I made the recipe as printed and it was absolutely fabulous! In fact, I’m afraid to make it again as I will probably eat too much.. AGAIN. Steph had some issues with a few holes in her cakes, however, I ran a knife through the batter once it was in the pan to release some of the air and rapped it on the counter a few times. I had no holes and it was melt in your mouth wonderful. :)
So without further ado, here is the deliciously soft, ever so wonderful Elvis Presley Pound Cake:
Elvis Presley’s Whipping Cream Pound Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
(I used two loaf pans, one was 9×5 and the other 8×4, so I distributed the batter evenly, according to the pans)
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
Scrape down side of bowl, then beat at medium-high speed 5 minutes.
Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours.
Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.