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RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
Elvis Presley Pound cake (or WHIPPED CREAM POUND CAKE)
When we lived in CO Springs, our son was 4th grade and daughter 11th grade, when I found this recipe in a newspaper and our whole family loved it. It is not for the diet folks! lol Very moist and delish 

Ingredients:

3cups sugar

½lb butter, softened

7eggs, room temperature

3cups cake flour, sifted twice

1cup whipping cream (heavy cream)

2teaspoons vanilla extract

Directions:

Butter and flour a 10 inch tube or bundt pan.
Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla.
Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake will keep for several days.
Sometimes for something different I will add a teaspoon or two of Roses Lime juice to give it a key lime flavor.

 

Marlene Helvey Thanks for posting this! I’ve been looking for this recipe for a while now. We called it whipped cream pound cake, didn’t know Elvis had anything to do with it!

 

 

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