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:
- I use salted butter ALWAYS, even though this recipe calls for unsalted
- I used more vanilla than this recipe calls for – I typically put in 2 Tablespoons
- 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.
- 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.
- 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.
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