I am sure this recipe for Elvis Presley’s favorite Pound Cake has been shared over, and over, and over again. After some extensive research, I am still really not sure where the recipe originated. Here’s one I found from Epicurious. Kudos to the creator. I loved the crispy outer edge and the the beautiful texture inside. Of course, I may not have followed the recipe step-by-step…still not sure of the exact original recipe…but it did come out amazing. Homemade whipped topping and macerated berries, were the perfect compliment.
Heat oven to 325 degrees. Be sure that all of your ingredients are to room temperature. Combine the butter and sugar in a bowl and cream together until light and fluffy. Add in the eggs, one at a time. Alternate adding in the cake flour and heavy whipping cream. Beat in the vanilla. You should have a beautiful pound cake batter.
Prepare your bundt pan by spraying the inside with non-stick spray or line with butter. Spoon flour into the pan and coat the spray or butter. Invert pan to shake off excess flour. Pour batter into pan. Tap pan on flat surface to ensure the batter is evenly distributed.
Allow to bake for at least an hour to an hour and fifteen minutes. You can insert a toothpick to test for doneness. Remove from oven and allow to cool in pan for five minutes. Place platter or cake dish upside down on pan and invert.
While the cake is baking, prepare the macerated berries and homemade whipped cream. Add berries, I used sliced strawberries and blueberries, to a bowl with a tablespoon or so of sugar, juice of one-half of a lemon and a tablespoon of water. Cover and allow the berries to marry with the sugar mixture in the fridge.
Place the heavy whipping cream in a bowl. You can place bowl on top of a bowl of ice, if you desire. I have tried this many different ways and the whipped topping comes out great either way. Beat with a hand mixer for a minute or so. Slowly add in the granulated sugar. Beat until you create whipped topping. Cover and reserve in fridge.
Once pound cake has cooled. Slice. Pour the macerated berries on top with a few dollops of the homemade whipped topping. ENJOY!
Not that I make dessert that often, but if you are looking for more ideas, click here!
LET’S GET SOCIAL!
I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
FOLLOW ME!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!
No comment yet, add your voice below!