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01-04-2012, 08:37 PM
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#11
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Ligero Habano
Site Moderator
Join Date: Jul 2010
Location: Republic of Texas
Posts: 2,964
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I'm really glad it worked out for you Alix. Looks wonderful!
.40
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Come in here, dear boy, have a cigar. You're gonna go far, fly
high, You're never gonna die, you're gonna make it if you try;They're gonna love you.- Wish You Were Here
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01-04-2012, 08:39 PM
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#12
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 22,643
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Tastes pretty darned awesome too! This sucker is sooooo good. My DH is completely hooked. It was amazing before, but the eggnog sub really hit the spot for him.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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01-07-2012, 05:18 PM
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#13
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,400
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no wonder elvis was so fat. seven eggs, good lord .
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"life isn't about how to survive the storm but how to dance in the rain" 
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01-07-2012, 11:11 PM
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#14
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 10,915
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Quote:
Originally Posted by babetoo
no wonder elvis was so fat. seven eggs, good lord .
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I thought the original recipe for pound cake was a pound of eggs, a pound of sugar, a pound flour...
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-09-2012, 09:16 PM
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#15
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 22,643
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So good...soooooo gooooood.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-22-2012, 08:12 PM
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#16
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 22,643
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Got one of these babies in the oven right now and I tweaked the recipe a bit for fun. Used 1/2 cup sour cream and filled to 1 cup with 1% milk. Used only 6 eggs (that's all that was left) and added a sniff of maple flavoring as well. I'll let you know how it tastes.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-26-2012, 09:44 AM
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#17
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 22,643
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Quote:
Originally Posted by Alix
Got one of these babies in the oven right now and I tweaked the recipe a bit for fun. Used 1/2 cup sour cream and filled to 1 cup with 1% milk. Used only 6 eggs (that's all that was left) and added a sniff of maple flavoring as well. I'll let you know how it tastes.
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The cake was (as usual) fabulous. No difference to the crumb or flavour really. This cake is so good it needs nothing, but stands up so well to "stuff" on it. We were all just cutting slabs and walking around eating them out of our hands like toast. LOL!
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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12-01-2012, 10:44 AM
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#18
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 22,643
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.40, I have to tell you that this is probably my favorite pound cake recipe. It stands up well to any tweaking I might need to do (being short of eggs or cream etc) and it tastes amazing. Thanks again for posting this. Making one for dessert tonight! I'll be serving it with saskatoon sherbet or blackberry/saskatoon coulis.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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12-01-2012, 05:37 PM
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#19
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Ligero Habano
Site Moderator
Join Date: Jul 2010
Location: Republic of Texas
Posts: 2,964
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Thanks Alix. I made one for Thanksgiving instead of pies to take to our gathering. It was well received by the in-laws.
.40
__________________
Come in here, dear boy, have a cigar. You're gonna go far, fly
high, You're never gonna die, you're gonna make it if you try;They're gonna love you.- Wish You Were Here
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12-02-2012, 01:19 PM
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#20
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Master Chef
Join Date: Nov 2011
Location: East Boston, MA
Posts: 8,744
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I have two top of my list for cakes. The first one is the Chocolatety Cake on the back of the Hershey's cocoa. The second one is a pound cake for the Wedding Dessert.
A slice of cake, some strawberry juice from the frozen strawberries run through a blender. Some sliced or whole strawberries. A small scoop of vanilla ice cream, whipped sweetened cream, repeat and top with a large dollop of whipped cream and a large strawberry. Both are always a big hit. 
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Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine. 
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Elvis Presley's Favorite Pound Cake
forty_caliber
This is one of my family's favorite cakes. Put one together yesterday. The real trick is to closely follow the directions concerning mixing times. Let the stand mixer run and do the work.
Elvis Presley's Favorite Pound Cake
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Recipe By: Adapted from Gourmet
Yield: Makes 10 to 12 servings
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)
Directions:
1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. 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.
5. 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.
3 stars
1 reviews
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