Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake

A great pound cake recipe to try !
INGREDIENTS
* 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
* 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
* 3/4 teaspoon salt
* 3 cups sugar
* 7 large eggs, at room temperature 30 minutes
* 2 teaspoons vanilla
* 1 cup heavy cream

* Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

INSTRUCTIONS
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. The pound cake recipe is ready to serve...! Enjoy it !
fast-pound-cake.

FAST POUND CAKE

FAST POUND CAKE RECIPE
INGREDIENTS

• 1 box Pillsbury pudding cake mix
• 1 cup plain flour
• 1 cup sour cream
• 1 cup sweet milk
• 4 eggs
• 3/4 cup sugar
• 1/2 tsp each vanilla, butter, almond
• lemon extract

INSTRUCTIONS
Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.
The pound cake recipe is ready to serves 16 great persons....nice one !
lemon-pound-cake-with-equal.

LEMON POUND CAKE WITH EQUAL

LEMON POUND CAKE WITH EQUAL

INGREDIENTS
45% calorie reduction from traditional recipe.

• 2 1/2 cups reduced fat baking mix (Bisquick)
• 2 cups Equal® Spoonful*
• 2 tablespoons cornstarch
• 4 teaspoons grated lemon peel
• 1 cup light lemon flavored yogurt
• 6 tablespoons stick butter, melted
• 2 eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons 2% milk
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

INSTRUCTIONS
Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. The pound cake recipe is ready to serve..enjoy it !
fast-pound-cake.

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL

40% calorie reduction from traditional recipe.
INGREDIENTS

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

INSTRUCTIONS
Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
The pound cake recipe is ready to serve 8 persons. Enjoy it !
lemon-pound-cake-with-equal.

RUM POUND CAKE

RUM POUND CAKE .... a nice pound cake recipe to try ! A great one !
INGREDIENTS

• 4 cups cake flour
• 1/2 tsp. baking powder
• 1 lb butter
• 2 2/3 cups sugar
• 10 eggs
• 1 tsp vanilla
• 1 tablespoon dark rum

INSTRUCTIONS
Preheat oven to 350°F.

Grease and flour lightly a 10 inch tube or Bundt pan.Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used. The pound cake recipe is ready...enjoy the cake ! Delicious !

mango-key-lime-pound-cake-with-equal.