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Elvis Presley Pound Cake and Kay's Easy Cream Cheese Pound Cake




Many people think that Elvis’s favorite cake is the one with pineapple and cool whip, but from everything I have read, his favorite cake was pound cake.    Here is the recipe.

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
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream


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


Here is another pound cake recipe that I make on his birthday:

Kay’s Easy Cream Cheese Pound Cake

1 (8 oz.) cream cheese
2 tbsp. butter
1/2 c. warm water
1/3 c. sugar (if you want a sweeter cake, use 1/2 cup; but I don't like a sweet pound cake)
1/2 c. canola oil
4 eggs
1 box yellow cake mix
Soften cream cheese and butter in warm water. Mix both until creamy, add sugar, oil and eggs. Blend well. Add cake mix and mix until smooth. Bake 45 minutes to 1 hour at 350 degrees. Use bundt pan or 2 loaf pans. Serve with ice cream or fresh fruit.


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