Elvis Presley's Whipping Cream Pound Cake

Elvis Presley's Whipping Cream Pound Cake

A vintage clipped newspaper recipe for Elvis Presley's Whipping Cream Pound Cake


3 cups sugar
1/2 pound butter, softened
7 eggs, room temperature
3 cups cake flour
1 cup whipping cream
2 teaspoons vanilla extract


  • Butter and flour a 10-inch tube pan
  • Thoroughly cream together sugar and butter.
  • Add eggs, one at a time, beating well after each addition. 
  • Sift flour twice
  • Mix in half the flour, then the whipping cream, then the other half of the flour; add vanilla. Do not overbeat. 
  • Pour batter in prepared pan.
  • Place in a cold oven; turn to bake and set the temperature to 350-degrees.
  • Bake 60 to 70 minutes, or until a wooden pick inserted in cake comes out clean.
  • Cook in pan 5 minutes; remove from pan and cool thoroughly. 

Note: Wrapped well, this cake keeps several days. 


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