A big hunk of King’s pound cake
Perfect pound cake is an essential weapon in every cook’s recipe arsenal. Eat it as a simple tea cake, serve it as a fondue dipper or mate it with fruit and cream. Use it as a base for layered desserts. Glaze it or enjoy it as is. Play with flavour variations.
This pound cake is light and luscious, and folklore has it that Elvis loved it tender. As with most of the King’s favourites, a little goes a long way. The King’s Pound Cake 3 Star Tested Adapted from a recipe that has made the Internet rounds and was recently polished in Gourmet magazine. According to www.recipezaar. com, it originates from a lady in Tupelo, Miss., who made it for the King every Christmas. The cake also found its way into the new cookbook Graceland’s Table: Recipes Fit for The King of Rock and Roll.
Don’t skimp on the beating time; if you’re using a hand mixer, beat up to 3 minutes longer. Sift the flour before measuring and use proper dry measures. The cake will keep moist up to a week, covered in plastic or in an airtight container. 3 cups sifted cake and pastry flour 3/ 4 tsp salt 1 cup unsalted butter, at room temperature 3 cups granulated sugar 7 large eggs, at room temperature 2 tsp vanilla 1 cup whipping cream PREPARATION: Sift together sifted flour and salt into medium bowl.
In large bowl, beat butter and sugar at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition. Scrape bowl. Beat in vanilla. Reduce speed to low. Beat in half the flour mixture, then cream, then remaining flour mixture, blending well after each addition. Scrape bowl. Beat at medium- high speed 5 minutes, until batter is satiny. Spoon batter in generously greased and floured 10-inch bundt or tube pan. Rap against work surface to eliminate air bubbles. Place on centre rack in cold oven. Turn temperature to 350F. Bake until top is golden and tester inserted in centre of cake comes out with just a few crumbs, about 1 hour, 5 minutes. Place on rack to cool 30 minutes. Run thin knife around edges of cake and invert to remove. Place on rack to cool completely. Makes 12 servings. Cooking 101 features classic dishes and recipes for beginners. Reach Susan Sampson by email at ssampson@thestar.ca.