Can we talk about Elvis for a little while. a hunk, a hunk of burning love Elvis. Definitely a hunk…in those early years, that is.
The hip shaking, guitar strumming, southern swooner. The King. Of Rock and Roll.
I spent a good year of my childhood with a constant lip curl while the phrase ‘thank ya, thank ya very much’ slipped past my lips. I think I was 8. It was also the time when everyone collected Troll Dolls. I did that too.
I was a troll doll collecting Elvis impersonating 8 year old.
And I often wonder why my brothers picked on me so profously.
My father is to ‘blame’ for the Elvis and I am using blame quite loosely here…perhaps I should say responsible for, because one can not be blamed for introducing someone to Elvis…It is Elvis. But the troll dolls – that is still up for discussion.
Elvis … kind of sneaks up in my life from time to time. For instance, when I was 12ish and I had a friend sleepover and while we waited my father out for control of the TV, he and I both nodded off…leaving my friend to watch hours of Elvis In Hawaii – the 1973 concert. The white jumpsuit. The rhinestones. The bejeweled cape.
My dad had seen that show multiple times – when it was first broadcasted and numerous times afterwards. I am sure my friend has not watched it since nor has she listened to a note of Elvis.
And then there is this pound cake. My go to pound cake when one is needed for say, banana foster (ugh) or when there is an abundance of fresh strawberries just waiting to be mashed up next to a bit of sugar and spooned over a sturdy piece of cake that can withstand a bit of syrup and not get soggy. Don’t get confused, this cake is delicious all on its own – no need to get fancy when something is good from the get go.
Elvis was onto something…with music and cake and if you like bananas all up in your sandwiches…then, you have only The King to thank.
A few notes on this recipe…
A 10 inch tube pan that is about 4 1/2 inches deep will be needed. This is a super TALL cake.
The butter and eggs need to be at room temperature, the flour sifted 3 times, and the mixing times need to be followed…trust me on this one.
No cake flour? No prob bob…for every cup of all purpose flour, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Done.
This cake can be spruced up a bit with the zest of lemon or lime or orange and finished off with a drizzle of a simple sweet glaze made of powdered sugar, more zest, and a few tablespoons of a citrus juice.
Or thick slices grilled and then layered with peaches or strawberries…
- 2 sticks unsalted butter, room temperature
- 3 cups sifted cake flour
- ¾ teaspoon salt
- 3 cups sugar
- 7 large eggs, at room temperature 30 minutes
- 2 teaspoons vanilla
- 1 cup heavy cream
- DO NOT preheat oven.
- Butter tube pan and dust with flour, tapping out excess. Cut out a piece of parchment paper to fit the bottom of tube pan (totally optional, however I get nervous when releasing a cake from a tube pan and this elevates that anxiety).
- Sift together flour and salt. Sift contents once again. The flour will have been sifted 3 times.
- Beat together butter and sugar in a mixing bowl on medium-high speed until light and fluffy, about 5 minutes if using a stand mixer (6 to 8 minutes if using a hand held).
- Add eggs one at a time and beat well between each addition and scrape down the bowl with a rubber spatula several times during.
- Beat in the vanilla.
- Reduce speed of mixer to low and add half of the flour mixture, all of the cream, and then the remaining half of the flour. Mix well between each addition and scrape down the bowl with a rubber spatula.
- Beat batter on medium – high speed for 5 minutes until batter is creamy and satiny.
- Pour batter into prepared tube pan and rap pan against countertop 2 or 3 times to get any air bubbles out of cake batter.
- Place cake pan in cold oven and set oven to 350F. Bake cake for about 60 to 75 minutes until cake is golden brown and a skewer inserted into middle of cake comes out fairly clean with a few crumbs attached.
- Remove from oven and let cool on wire rack for 30 minutes. Run a butter knife around the edge of the cake between cake and cake pan, releasing any attached pieces. Flip cake out onto the cooling rack to let cool completely.
- Store wrapped or covered in air-tight container for up to 5 days.