sandi-in-hawaii
Well-known member
Made this cake last night, and it's definitely going into the keeper file!
I used a non-dairy French Vanilla creamer instead of the cream (lactose intolerant). That creamer is pretty sweet, so it probably added some sweetness to the cake, but it was not unbearably sweet. I might try to reduce the sugar in the recipe next time.
Instead of the tube pan, I baked it in two 9" x 5" loaf pans. I also baked it at 340º on convection mode for about 1 hour 8 minutes(?). The short ends of the cake ended up kinda crunchy when it first came out, and a little too hard after it cooled, so I just cut them off. I think I'll try baking it for a slightly shorter time next time.
The crumb is extremely fine, light yet dense, and has a sugary crusty top. It went fabulously with the tangerine vanilla curd I have smileys/smile.gif
ELVIS PRESLEY'S FAVORITE POUND CAKE
This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.
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 (I used weight of 12 oz.)
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)
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.
Cooks' note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
Makes 10 to 12 servings.
Gourmet
September 2005
http://www.epicurious.com/recipes/recipe_views/views/232642
I used a non-dairy French Vanilla creamer instead of the cream (lactose intolerant). That creamer is pretty sweet, so it probably added some sweetness to the cake, but it was not unbearably sweet. I might try to reduce the sugar in the recipe next time.
Instead of the tube pan, I baked it in two 9" x 5" loaf pans. I also baked it at 340º on convection mode for about 1 hour 8 minutes(?). The short ends of the cake ended up kinda crunchy when it first came out, and a little too hard after it cooled, so I just cut them off. I think I'll try baking it for a slightly shorter time next time.
The crumb is extremely fine, light yet dense, and has a sugary crusty top. It went fabulously with the tangerine vanilla curd I have smileys/smile.gif
ELVIS PRESLEY'S FAVORITE POUND CAKE
This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.
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 (I used weight of 12 oz.)
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)
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.
Cooks' note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
Makes 10 to 12 servings.
Gourmet
September 2005
http://www.epicurious.com/recipes/recipe_views/views/232642