I wanted to serve some authentic Elvis-inspired desserts at my Elvis birthday party and this pound cake fit the bill.
The recipe comes from Gourmet magazine and it's easy to see how this scrumptious cake, containing 7 large eggs, half a pound of butter, and a cup of heavy cream, would be right up Elvis' alley! After actually tasting it, I know why it was apparently his favourite! (However, no guarantees about your heart health after consumption if you decide to make it yourself!)
The reviews posted with this recipe are generally terrific and although there were many suggestions of altering it by reducing the number of eggs or the amount of sugar, I wanted to make it exactly as printed. It definitely did not disappoint. I truly think this is indeed the best pound cake I've ever tasted and it only got better over the following two days after baking. I have never seen a more fine and perfect texture to a cake - no doubt the result of the prolonged sifting and mixing. The only hitch I found (and comments had forewarned me of this problem), is that the top element in my oven came on which would have burned the top of the cake had I not covered the upper rack with some foil. Putting a cake in a cold oven was a new concept to me and this problem was the result of that direction. In the end, I followed the recipe exactly and the cake came out perfectly. You can find the written recipe here.
I've tried making it 5x but it is always wet, shrunken and tough as a cookie. Looking at your youtube video, I think i might have been too "gentle" with my Kitchenaid mixer. Can you please tell me what speed do you use when you are creaming the sugar and butter? Thanks!
Posted by: Pauline | May 19, 2011 at 03:26 PM