Elvis’ Pound Cake

I kid you not. This came about as I had leftover whipping cream and didn’t know exactly what I wanted to do with it. I googled around, found this one, and I don’t remember exactly which one it was, but thank you.

I have been baking for many, many years and I can honestly say this has to be one of the best ones I have made. It is beyond belief. The texture, colour, taste is beyond it. Try it, if you haven’t already and you will see what I mean.

• 3 cups sugar
• 1 cup butter
• 6 large eggs
• 3 cups sifted flour
• 1 cup whipping cream
• 1 tbsp. good vanilla

In your electric mixer, put in the sugar and butter all at once and beat on a medium speed for about 2 minutes to get it light and fluffy.

Add the eggs, ONE AT A TIME. It will make a huge difference if you just dump them in. Don’t be tempted please.

Carefully add the flour and whipping cream alternately, starting with flour and ending with flour. The texture is so different even now. Beat for about 2-3  minutes to ensure it is completely smooth. Add the vanilla and mix until incorporated.

This batter is really dense but do not despair.

Generously spray with Pam or like product your Bundt pan. Spoon in the batter making sure to level out the top. Place in a 325 degree oven and bake for 1 hour and 25-28 minutes. Do not be concerned about the browning colour.

Remove from the oven and do not touch for 1/2 – 1 hour. You may have to tap it to remove from the pan and place on a pretty plate.

When you first try it, you will think you can hear him sing. The proper title of this cake is: Elvis Presley’s Whipped Cream Pound Cake.