Elvis' Whipping Cream Pound Cake

SERVES: 12

COOK TIME: 1 Hr 10 Min

Looking for a fun way to celebrate the "King of Rock and Roll"? How about whipping up one of his favorite desserts? Our recipe for Elvis' Whipping Cream Pound Cake is inspired by the same pound cake that one of his childhood friends would make for him every year. It's a rich-tasting and moist pound cake with a perfectly golden crust!

What You'll Need

3 cups granulated sugar
2 sticks butter, softened
7 eggs
3 cups all-purpose flour, sifted
1 cup heavy cream
2 teaspoons vanilla extract
Confectioners' sugar for sprinkling

What to Do

Coat a 10-cup Bundt pan with cooking spray, then lightly dust with flour.
In a large bowl, beat granulated sugar and butter until creamy. Beat in eggs one at a time. Add half the sifted flour, the heavy cream, vanilla, and remaining flour; beat until thoroughly combined. Pour batter into pan.
Place pan in cold oven and turn oven to 350 degrees F. Bake 70 to 75 minutes or until toothpick comes out clean. Cool in pan 15 minutes, then remove to a wire rack to cool completely. When ready to serve, sprinkle with confectioners' sugar.

Notes

To take this over the top, we drizzle it with a whipped cream glaze we make by mixing together 1 cup confectioners' sugar, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth.

Click here for some great pictures of Elvis Presley's Graceland and to get even more of his favorite food recipes!

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Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 554
Calories from Fat 231
Total Fat 26g 40 %
Saturated Fat 15g 76 %
Trans Fat 0.6g 0 %
Protein 7.5g 15 %

Amount Per Serving % Daily Value *
Cholesterol 176mg 59 %
Sodium 185mg 8 %
Total Carbohydrates 75g 25 %
Dietary Fiber 0.8g 3 %
Sugars 50g 0 %

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Mich 93

Jul 25, 2018

I got this recipe from a friend years ago, and its now a family favorite. Yes, its rich, but in moderation its wonderful. And, if you don't glaze the cake or sprinkle it with powdered sugar, it freezes well. I just wrap each piece in plastic wrap, then place in a zip-top freezer bag, and freeze. When I want some, I take out a piece and thaw it in the refrigerator overnight or just out on the counter. I cut it into pieces, and freeze each piece separately, so I can take out just what I want or need, not the entire cake. Its wonderful topped with fresh berries and a dollop of whipped cream or small scoop of ice cream.