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Old 12-03-2012, 03:19 AM   #21
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Join Date: Jun 2012
Location: Australia
Posts: 13,936
Originally Posted by babetoo View Post
no wonder elvis was so fat. seven eggs, good lord .

All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote

cake, recipe

Elvis Presley's Favorite Pound Cake 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 -------------------------------------------------------------------------------- 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 350F. 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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