Elvis Presley’s Pound Cake

October 8, 2012 at 8:00 pm Leave a comment

Elvis Presley's Pound Cake-photo SERVES 10

INGREDIENTS

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
¾ tsp. kosher salt
7 eggs
1 cup heavy cream

INSTRUCTIONS

Heat oven to 350°. 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 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 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.

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Source: http://feedproxy.google.com/~r/SaveurDailyFare/~3/JHRZLHWoDs0/story01.htm

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