Elvis Presleys Pound Cake Recipes

Steps:

• 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.

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

Steps:

• Put oven rack in middle position, but do not preheat oven. Generously butter a flutted pan and dust with flour, knocking out excess flour.
• Sift together flour, salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3x).
• Beat together butter 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 a paddle attachment or 6-8 min with a hand held mixer.
• Add one egg at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low and add half the flour, then all the cream, then remaining flour, mixing well after each addition. Scrape down the sides of the bowl, then beat at medium-high speed for 5 minutes. batter will become creamier and satiny.
• Spoon batter into pan and place in cold oven and turn oven to 350F. Bake until golden and wooden pick comes out clean, about 1hr 15min. Cool cake on rack for 30 min. Invert cake on rack and cool completely.

Steps:

• Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• Spread cream cheese frosting over cake.