Treat Day – Week 4 (Pound Cake!)

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Hi!

This week’s treat of the week is Pound Cake. I found this recipe a few years ago, when I was reading someone’s post on Instagram about a “Philly Fluff Cake”.  This Fluff Cake is apparently found in one bakery in Philadelphia, and it was getting rave reviews. So, I set out to find a recipe for it and test it.  While I found a supposed copy-cat recipe for Philly Fluff Cake, one of the reviewers said something along the lines of “…this cake is good, but nowhere near Elvis Presely’s favorite pound cake…”  That is all I needed to hear (or read) to get my curiosity going.  I found and printed a recipe for both cakes, went home and made one of each and brought them to work with me the next morning.  Everyone was thrilled to have 2 homemade cakes in the kitchen to taste and vote on.  My personal clear choice was the Elvis cake, however, the votes among the office friends was pretty much a split tie between both cakes.  So, with that I decided to go back to the kitchen and make both cakes again and send them off to the Bears and see how those results landed.  The clear winner, I was told, was in line with my thought = Elvis!   This cake is so good that people who don’t normally enjoy dessert, LOVE this cake and I get requests for it for dinner parties often, for that very reason.  You can pair it with ice-cream,  chocolate sauces and glazes, or just a simple sprinkling of powdered sugar, which is how I normally send mine out to friends and family. I am sharing photos of mine and a few tips:

  1. I use salted butter ALWAYS, even though this recipe calls for unsalted
  2. I used more vanilla than this recipe calls for – I typically put in 2 Tablespoons
  3. A great tip I learned from following Ree Drummond (The Pioneer Woman) is to crack your eggs into a cup or bowl first, instead of directly into your mix, especially in a recipe like this one that calls for 7 eggs.  This is great because you can be sure that no egg shell gets into your batter. And I don’t know about you, but I am somewhat of a space cadet and often forget how many eggs, or cups of flour or sugar, etc. I just added to the mix… so I try to pre-measure into a separate bowl before.  I can’t t tell you how many times I’ve second-guessed myself and was like “Shoot! Was that the 2nd cup of sugar or third that I just added!?!” and then not wanting to take a chance, I throw the whole mix out and start over again.
  4. I would not bother using a heavy or fancy designed bunt pan for this cake. I tried it once with a really heavy cast iron dark metal pan that had deep groves in order to produce a beautiful design, and it burnt the outside and ruined the cake. The pans I used that are in the picture are cheap-o ones from Jewel grocery store, for like $9.99 – and they produce a perfect crust on the outside and evenly baked cake on the inside.
  5. This cake also makes delicious baked pound-cake donuts, if you have one of those Wilton donut pans – just bake at the same temp. but for only about 12 minutes

 

Ok, here is the recipe to the Epicurious site: Elvis Presly’s Favorite Pound Cake

Please feel free to email me with any questions or comments.

Thank you so much for reading my blog!

GO BEARS!

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Published by

Sarah

2018 will mark my 7th Season making treats and baking for the Chicago Bears. You might be thinking, how does one land that gig? Well, let me tell you. It’s riveting… My younger brother, Danny, works full-time for the Bears. Our entire family have been life-long Bears fans, btw. Back in the summer of 2012, he came to me and said, “Hey, we need someone to make treats for the team. Do you think you can do it? Because my boss said, Dan, you’ve got all those sisters, can’t one of them bake? So, I volunteered you.” My first response was, “YES, but I don’t know how to bake”. I mean, up until that point, the only things I remember ever baking were 1) S’mores Bars back in the 80’s off a recipe on the back of the Golden Grahams cereal box. Come to think of it now, I don’t even think those things went into the oven – so technically that wasn’t baking. And 2) Good old Nestle Toll House cookies – which NEVER turned out the same each time I baked them and it drove me nuts and got me to HATE baking for that very reason. I was always in love with cooking, though. I was the gal who threw dinner parties often and provided an obnoxious array of hors d’oeuvres and wine – that’s more my thing. Side note: I learned the hard way that baking and wine don’t mix. Ha! However, I was honored and excited to have been asked to step up to the plate for this little baking / treat-making gig, for THE CHICAGO BEARS, no less. So my answer was an enthusiastic, YES! I figured I still had a month before the first regular season game, which is when the “treat days” begin – every Thursday during the regular season (not preseason). So, I hit the streets in search of good recipes and then got to work test-baking in the kitchen for the rest of that summer. As I became more internet savvy, I started following lots of baking bloggers and watching video tutorials. I would go to parties and if I tasted something that I thought was exceptional, I would never hesitate to ask for the recipe. Baking for the Bears is always in the back of my mind when eating desserts. I now have an arsenal of treat recipes worthy of offering at a bake shop, if I do say so myself;) . I started getting requests for my pound cake, outside of Baking for the Bears, and my Double Chocolate Chip Sea Salt cookies have been quoted as “The best cookies in the world” by a well-known player, as well as friends, family and neighbors. One of the first things I did was perfect a cookie of my own that comes out pretty consistently crunchy on the outside but chewy on the inside. I no longer rely on the old Toll-House recipe. It’s the one thing I never get tired of baking. The guys get them every week. With that said, this season, I plan to blog my recipes each week, and share with you whatever it is I am making for the Bears. I’ll also give you tried & true feedback on what worked, what didn’t, and any fun comments that the players, staff, friends & co-workers might have regarding the treat of the week. My office colleagues love it when football season rolls around, because I typically find new recipes and test-bake on Sundays to bring in on Mondays for critical reviews. From there, I decide if they are Bear-worthy for Thursday Treat Days at Halas Hall. I hope you will check in periodically and enjoy my blog. I’m super excited for the 2018 Bears football season both on the field and in the kitchen! GO BEARS! This is gonna be a good season… I can feel it!

2 thoughts on “Treat Day – Week 4 (Pound Cake!)

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