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3 cups sugar
2 sticks (1 cup) butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice
1 cup whipping cream
2 teaspoons vanilla extract
Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
at a time, beating well after each addition. Stir in 1 1/2 cups of the
flour; add whipping cream. Beat in remaining flour and vanilla.
Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
until golden and a tester inserted in the center of cakes comes out
clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
completely on wire racks. Makes 2 cakes, about 20 servings.
*PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*
*This recipe for Elvis Presley Poundcake* is almost as legendary as the
man it's named for.
2 sticks (1 cup) butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice
1 cup whipping cream
2 teaspoons vanilla extract
Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
at a time, beating well after each addition. Stir in 1 1/2 cups of the
flour; add whipping cream. Beat in remaining flour and vanilla.
Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
until golden and a tester inserted in the center of cakes comes out
clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
completely on wire racks. Makes 2 cakes, about 20 servings.
*PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*
*This recipe for Elvis Presley Poundcake* is almost as legendary as the
man it's named for.
