Elvis Presley’s Favorite Pound Cake for New Year’s Eve…and my Mom’s Favorite Too

Elvis Presley's Favorite Pound Cake

I dare say it…this is the BEST EVER pound cake I’ve ever had. And, it starts off being baked in a cold oven. How cool is that? My mom is not a fan of frosted cakes. So, for her birthday, I’ve baked this pound cake…which she loves.

The pound cake’s tenderness comes from the use of cake flour and cream, and, beating the batter for an extra five minutes.

My baking notes:

I scrape down the bowl often during the mixing process to ensure an even texture.

The batter appears to look curdled but will turn smooth and satiny at the end of the mixing process.

Use an ample amount of shortening when greasing the pan. Otherwise, the cake will not totally release.

Today is New Year’s Eve…12/31/12… I look forward to more wonderful happenings in 2013. I am grateful for all the blessings in my life.

LET’S BAKE our last cake in 2012…

ELVIS PRESLEY’S

FAVORITE POUND CAKE

Recipe on Epicurious website

Adapted by Carmen Ortiz of Baking is my Zen

Elvis Presley's Favorite Pound Cake ~~

Yield: Makes 10 to 12 servings

Active Time: 20 min

Total Time: 3 1/2 hours (includes cooling)

INGREDIENTS

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan

3 cups sifted cake flour (sift before measuring flour) plus additional for dusting

3/4 teaspoon salt

3 cups sugar

7 large eggs, at room temperature

2 teaspoons vanilla

1 cup heavy cream

PAN INGREDIENTS

Shortening (Crisco brand) –  to butter pan

Flour – for dusting pan

DIRECTIONS:

  1. PAN: Use 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)
  2. Put oven rack in middle position, but do not preheat oven.
  3. Generously grease pan.  (I use shortening [Crisco brand] to generously grease the pan.)
  4. Dust greased pan with flour.
  5. Knock out excess flour from pan. Set pan aside.
  6. FIRST SIFTING OF FLOUR: Sift about three cups cake flour in a bowl. Measure out 3 cups of sifted flour into another bowl.
  7. SECOND SIFTING OF FLOUR: Sift the 3 cups sifted flour into another bowl.
  8. Add salt to flour. Mix.
  9. THIRD SIFTING OF FLOUR: Repeat sifting flour/salt into another bowl (flour will have been sifted 3 times total).
  10. BUTTER AND SUGAR: Beat together 2 sticks butter and 3 cups 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.
  11. Add eggs one at a time.
  12. Beat well after each addition. (I scrape down the bowl after each addition.) Batter may appear curdled. (Not to worry.)
  13. Beat in vanilla extract.
  14. Reduce speed to low and add half of flour. Mix well. Scrape down sides of bowl.
  15. Add all of cream. Mix well. Scrape down sides of bowl.
  16. Add remaining flour. Mix well. Scrape down side of bowl.
  17. BEAT at medium-high speed FIVE MINUTES. Batter will become creamier and satiny.
  18. POUR BATTER INTO PAN. Smooth out the batter with a spatula. Rap pan against work surface once or twice to eliminate air bubbles.
  19. Place a piece of foil on the oven rack to catch any spills. (just a precaution)
  20. Place pan in COLD OVEN and turn oven temperature to 350° Fahrenheit.
  21. 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.
  22. COOL CAKE for total of 30 minutes:  Place cake pan on cooling rack.  Gently run a knife around outer edges of cake. Cool cake 30 minutes.  After cooling for 30 minutes, run a knife around inner and outer edges of cake. Invert rack over pan and invert cake onto rack to cool completely. Remove pan. Cool cake.
  23. STORAGE: Cover cake well with plastic wrap or in an airtight container, at room temperature 5 days.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

ELVIS PRESLEY’S FAVORITE POUND CAKE

Recipe on Epicurious website

Adapted by Carmen Ortiz of Baking is my Zen

Ingredients for Elvis Presley's Favorite Pound Cake

DIRECTIONS:

PAN: Use 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)

Put oven rack in middle position, but do not preheat oven.

Generously grease pan.  (I use shortening [Crisco brand] to generously grease the pan.)

1 grease pan -Elvis Presley's Favorite Pound Cake

Dust greased pan with flour.

Knock out excess flour from pan. Set pan aside.

2 Add flour and knock out excess -Elvis Presley's Favorite Pound Cake

FIRST SIFTING OF FLOUR: Sift about three cups cake flour in a bowl.

3 Sift about three cups cake flour into a bowl. Measure out 3 cups sifted flour.

Measure out 3 cups of sifted flour into another bowl.

SECOND SIFTING OF FLOUR: Sift the 3 cups sifted flour into another bowl.

Add salt to flour. Mix.

4 Add salt

5 Sift flour a second time

THIRD SIFTING OF FLOUR: Repeat sifting flour/salt into another bowl (flour will have been sifted 3 times total).

6 Sift flour third time

BUTTER AND SUGAR: Beat together 2 sticks butter and 3 cups 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.

7 Mix butter and sugar -

Add eggs one at a time.

Beat well after each addition. (I scrape down the bowl after each addition.) Batter may appear curdled. (Not to worry.)

8 beat in eggs one at a time scraping bowl each time

Beat in vanilla extract.

9 add vanilla extract

Reduce speed to low and add half of flour. Mix well. Scrape down sides of bowl.

10 add half of flour to butter sugar mixture

Add all of cream. Mix well. Scrape down sides of bowl.

11 add cream and mix

Add remaining flour. Mix well. Scrape down side of bowl.

12 add remaining flour and mix

BEAT at medium-high speed FIVE MINUTES. Batter will become creamier and satiny.

13 beat until creamy and satiny

POUR BATTER INTO PAN. Smooth out the batter with a spatula. Rap pan against work surface once or twice to eliminate air bubbles.

14 Pour batter into pan

Place a piece of foil on the oven rack to catch any spills. (just a precaution)

Place pan in COLD OVEN and turn oven temperature to 350° Fahrenheit.

15 Place pan in cold oven

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 for total of 30 minutes:  Place cake pan on cooling rack.  Gently run a knife around outer edges of cake. Cool cake 30 minutes.  After cooling for 30 minutes, run a knife around inner and outer edges of cake.

16 Cool pound cake on cooling rack

Invert rack over pan and invert cake onto rack to cool completely. Remove pan. Cool cake.

17 Pound cake cooling on rack

STORAGE: Cover cake well with plastic wrap or in an airtight container, at room temperature 5 days.

Elvis Presley's Favorite Pound Cake (cross-section)

Time to break out the bubbly…CHEERS!

Wishing everyone a fabulous Year in 2013!

Peace in Baking,

Carmen

champagne

Baking is my Zen…sweet nibbles for the soul

Photography by Carmen Ortiz ~All Rights Reserved.

Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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18 Responses to Elvis Presley’s Favorite Pound Cake for New Year’s Eve…and my Mom’s Favorite Too

  1. The cake looks delicious. I’m not keen on frosting either. And I love that you drink Friexenet – it’s such a good Cava!

  2. NickkiT says:

    Happy New Year! What a gorgeous cake and being endorsed by Elvis is always a good thing 😉 I am so tempted to try this. Is the texture very light and fluffy?

  3. How wonderful this looks and your photography is right on perfect! I can hardly wait to try this pound cake….My Aunt Mable used to make a pound cake that is similiar….There is some so special about these old fashioned cakes…I love them, too!

  4. Carmen…Gorgeous looking cake! And if Elvis liked it…it’s good enough for me!! Happy New Year!

  5. Happy new year! I am a little behind checking your wonderful posts, but this cake looks out of this world! Beautiful photos with such a great end result. Thanks for sharing. I plan to make it … pound cake is one of my favorites too! Blessings, Catherine

  6. Elaine says:

    The crumb on your pound cake is just beautiful. Cake flour makes such a difference. It is so interesting that you start it out in a cold oven! That is the first time I have seen this in a recipe. I am looking forward to trying it. Happy New Year, Carmen!

  7. Andrea says:

    Carmen, you took amazing pictures of a stunning looking (and sounding) cake! I am really impressed! The recipe sounds wonderful – I have seen recipes before that start out with a cold oven – people around here often rave about them. But I have yet to try my hand at one – your recipe might just be the right inspiration that I needed! Thanks for posting it and thank you also for visiting my blog.
    Hope you had a great start into the New Year!

Comments are closed.