Thanks
Brenda

Home Cookin Chapter: Recipes From Thibeault's Table

POUND CAKE ELVIS PRESLEY'S FAVORITE
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Posted by: lakeguy35 (My Page) on Tue, Jul 13, 04 at 23:50

Here is the recipe y'all, everyone I have shared this with loves it. I know there are alot of recipes floating around out there, but this one is my and many others favorite.

Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage.

ELVIS PRESLEY'S FAVORITE POUND CAKE

3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract

Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days.

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate and LEMON POUND CAKE
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Source: The Sentinel

1 cup (6 Ounces of Quality white Chocolate, broken into pieces

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3-4 tablespoons grated lemon peel
(about 3 medium lemons)
1-1/3 cups buttermilk
1-1/2 cups powdered sugar
1/4 cup fresh lemon juice

(Note: I used Callebaut White Chocolate and I used a combination of sour cream and heavy cream rather than the buttermilk.

.
Preheat oven to 350 degrees. Grease and flour two 6-cake mini Bundt
pans. Melt morsels in medium, uncovered, microwave-safe bowl on
Medium-High (70%) power for 1 minute; stir. Morsels may retain some of
their shape. If necessary, microwave at additional 10-15 second
intervals, stirring just until melted; cool slightly. Combine flour,
baking powder and salt in small bowl. Beat butter, sugar and vanilla
extract in large mixer bowl until creamy. Beat in eggs one at a time,
beating well after each addition. Beat in lemon peel and melted
morsels. Gradually beat in flour mixture alternately with buttermilk.
Pour into prepared mini Bundt pans. Bake 20-25 minutes or until wooden
pick inserted in cakes comes out clean. Cool in pans on wire racks for
10 minutes. Combine powdered sugar and lemon juice in small bowl. Make
holes in cakes with wooden pick; pour half of lemon glaze over cakes.
Let stand for 5 minutes. Invert onto serving platter. Make holes in top
of cakes; pour remaining glaze over cakes. Cool completely before
serving.

Yield: 12 mini cakes

Preheat oven to 300°. Grease & flour a 9" tube or bundt pan.
Cream the butter & sugar together until light & fluffy. Add the eggs, two at a time, beating thoroughly after each addition. Sift together the cake flour & baking powder. Add to the butter mixture alternately w/the sour cream beginning & ending with flour. Blend in the almond & vanilla. Bake 1 1/4 to 1 1/2 hours, until the cake shrinks slightly from the sides of the pan.
Cool in the pan 10 minutes, then invert on a rack, turn upright, and allow to cool completely.~~Sunsational

It makes 2 loaves or one 10 inch tube pan. my family prefers the loaf pans as does everyone I make it for.

Be sure to use a very large bowl for mixing.

ANN LANDERS POUND CAKE

INGREDIENTS:

3 sticks (3/4 cup) unsalted margarine at room temperature
3 cups flour
5 large eggs
3 cups sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
7/8 cup gingerale or lemon lime soda ( use lemon lime soda)

Cream margarine until light and fluffy. Cream in sugar and beat until fluffy. Beat in eggs, one at a time.
Beat in 1 cup of the flour, extracts and a little of the soda. Continue alternating between flour and soda until all ingredients are used.
Pour into 2 greased and floured loaf pans or 10 inch tube pan, or use cooking spray instead. (I use pam).

Bake in preheated 275 degree oven for 1 hour and 45 minutes, until cake tester comes out clean when inserted in the center.
Tube pan takes a little bit longer.

cool in pan, till pan is only lightly warm to touch.

Five Flavor Pound Cake

* 1 cup butter, softened
* 1/2 cup shortening
* 3 cups white sugar
* 5 eggs, beaten
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1 cup milk
* 1 teaspoon coconut extract
* 1 teaspoon lemon extract
* 1 teaspoon rum flavored extract
* 1 teaspoon butter flavored extract
* 1 teaspoon vanilla extract
Glaze:
* 1/2 cup white sugar
* 1/4 cup water
* 1/2 teaspoon coconut extract
* 1/2 teaspoon rum flavored extract
* 1/2 teaspoon butter flavored extract
* 1/2 teaspoon lemon extract
* 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
2. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
3. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
4. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
5. To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Cream Cheese Pound Cake

8 oz. cream cheese, softened
3 sticks salted butter, softened
3 cups sugar
1 1/2 tsp. vanilla extract
6 large eggs
3 cups sifted flour

Preheat oven to 325 degrees. Grease and flour a 10inch tube pan.

Cream butter and cream cheese. Add sugar and beat until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add flour.

Pour into prepared pan and bake for 90 minutes. Cool 5 minutes in the pan and remove to a wire rack to cool completely.

To make a marble pound cake, pour 3/4 of the batter into the prepared pan. Blend 1/2 cup unsweetened cocoa and 2 tblsp. melted butter into the remaining 1/4 batter. Spoon chocolate batter on top of vanilla batter and swirl in with a knife.

This is also delicious in an orange variation.

Carol

Thanks again,

Brenda

Yesterday I sampled Paula Dean's pound cake recipe. It was good, but not as good as some others that I've tried.

In the past I've made Sour Cream Pound Cake, Cold Oven Pound Cake, Cream Cheese Pound Cake, my grandmother's Chocolate Pound Cake, and probably many more. My favorite saying is "you just can't beat a good pound cake!" Often I will make one "just to keep my hand in" or prove to myself that I can still do it. Yes.....southerners love their pound cake!

Teresa

CREAM POUND CAKE

1 cup butter, softened (no substitutes!)
1/2 cup shortening
3 cups sugar
6 eggs
1-1/4 cups heavy cream
3 cups all-purpose flour
1/2 tsp. baking powder
1 Tblsp. vanilla extract

Cream butter & shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.

Brenda

Brenda

GEORGIA PEACH POUND CAKE

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 cups granulated sugar
6 eggs (at room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
2 cups chopped, peeled peaches

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes.

Invert onto wire rack and cool completely.

Icing

8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
1 (1 pound) box confectioners' sugar, sifted

Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in
refrigerator.

Linda

Years ago I bought two kinds of mini loaf pans, non-stick and not non-stick just to have to make mini pound cakes and mini breads. Now I am really glad I have them - for gift giving, to share with my parents, and to have smaller portions just for me to freeze.

The nonstick are approx. 6"x 3.5" and the regular are approx. 5.75" x 3". Both bake very well, are easy to clean, and I do not have any sticking when I grease with Pam, butter, or shortening. I do not feel the need to line them with parchment paper.

The regular pans are molded and the nonstick have folded corners that give a sharper corner to the bread or cake.

Yes, they definitely take less time in baking. I start checking at about half the time. One of my favorite recipes for Pumpkin Apple Bread (a sweet breakfast/tea bread) is baked in 6 mini loaf pans (metal or foil) at 350 for 30 minutes. A regular loaf would probably bake for one hour or slightly more.

Hope this helps!
T.

Blue Ribbon Pound Cake

1 lb. butter
1 lb. confectioners sugar
6 eggs
1 1/2 tsp. vanilla
3 cups flour

Have butter and eggs at room temp. Cream butter. Gradually add sugar beating until light and fluffy. Beat in eggs one at a time beating well after each addition. Add vanilla and gradually add flour. Pour into well-greased and floured Bundt pan. Bake at 325 1 hr - 1hr 15 min. or until cake springs back at touch. Cool 10 min. Remove from pan. This is the original recipe. I put a little batter in pan, add some chopped walnuts and then add the rest of batter so that the walnuts sit on top of cake. Try and enjoy!

For years I have used the "Hot Milk Sponge Cake" recipe in my old Better Homes & Gardens cookbook. I noticed they've posted it on AllRecipes.com but they never allow anyone to give credit to the original printing of it. Here's the link to that recipe. Leave off the last three ingredients and the fifth level of instructions if you don't want to use the frosting. That was not part of the original recipe and probably something they threw in. I never frost this cake. I usually bake it especially to serve with strawberries and vanilla ice cream, but DH in in the habit of eating up the cake before the strawberries are gone so I have to make extra.

So, OK, I know a sponge cake is not a pound cake, because historically a pound cake gets its name from the fact that it calls for a pound of butter, a pound of sugar, a pound of flour.... but we actually like this better because it's not so high in fat. And when I serve it to guests, they always compliment me on my delicious "pound cake". --Ilene

First let me say that I am usually a baking disaster, but I tried this recipe for my husbands birthday and made it again for a church function, and several people requested the recipe. Very moist and tasty.

SUNDROP Pound Cake

3 cups sugar
2 sticks margarine
1/2 cup Crisco
5 eggs
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
3 cups cake flour
3/4 cup Sundrop

Preheat oven to 325 degrees. Cream sugar, margarine, and Crisco. Add eggs one at a time, beating well after each addition. Add vanilla and lemon flavorings. Add cake flour alternating with Sundrop. Pour in prepared tube pan and bake for 1 hour and 15 minutes. Spoon icing over warm cake.

Icing Glaze

2 cups confectioners sugar
4 tablespoons Sundrop
2 tablespoons margarine

Combine confections sugar, Sundrop and margarine. Mix well and spoon over warm cake.

We don't have it under that name here in Oklahoma. But we have Mountain Dew which sounds like the same thing. --Ilene

Teresa

Sundrop is a 'citrus-y' yellow soda that is bottled/canned in North Carolina (very high caffeine content). I imagine Sprite, 7-Up and maybe even Mountain Dew would work just as well.

Though if you ask a southerner, the other sodas don't come close to Sundrop.

That makes me wonder - Have you heard of Cheerwine? It's also bottled in NC. (Cherry flavored soda). Guess we all have regional 'treasures'.