Where Will These Rolls Take Me Today? I’m not going to hash out my disappointment again, you can read about it in the Iowa post if you are interested. The point is, it’s day six in the pecan cinnamon roll’s journey across the Midwest from Columbus, Ohio to Des Moines, Iowa and finally, to Memphis, Tennessee.
You can’t mention Memphis, Tennessee without thinking of The King of Rock ‘n’ Roll and his infamous home, Graceland Mansion. Yep, I’m talking about Elvis Presley, a man who was quite well known for enjoying indulgent, high calorie food. His most famous snack is the DEEP FRIED peanut butter, banana and bacon sandwich. As delicious and
wonderfully greasy as that sounds, I dug a little deeper to find a recipe under 2,000 calories per serving. Well, the butter/sugar/egg/whipping cream combo in this pound cake recipe definitely is NOT low cal, so no luck there, but it’s not deep fried, so we are moving in the right direction. Elvis’ neighbor published this pound cake recipe in her local newspaper years ago, but wished to remain anonymous. Can you blame her? I wouldn’t want crazed Elvis fans banging on my door demanding cake! Or would I???? Hmmmm……
Pound cake is so versatile, it can be enjoyed with a drizzle of chocolate ganache, layered in a trifle or even grilled alongside some pinapple and served with a scoop of vanilla ice cream. Today I am going to make it a little more kid friendly by skewering cubes of pound cake with strawberries on lollipop sticks alongside a big dollop of whipped cream. But however you eat, be sure to hum a tune while you chew…..
Well, it’s one for the money,
Two for the show,
Three to get ready,
Now go, cat go.
~ Elvis Presley, Blue Suede Shoes
GO BAKE THIS CAKE, that is! Enjoy! 🙂
- 1/2 lb (2 sticks) unsalted butter, softened
- 3 cups sugar
- 7 eggs, room temperature
- 3 cups cake flour, sifted twice
- 1 cup whipping cream
- 2 tsp vanilla extract
- 2 tsp lemon zest (about two lemons) *optional
- Spray a bundt pan with non-stick cooking spray.
- Place eggs in a bowl of warm water to bring to room temperature.
- Sift flour into a large bowl.
- Then sift again into a mixing bowl and set aside.
- Using a hand mixer with double beaters or a stand mixer fitted with a paddle attachement, cream together butter and sugar for about 3 minutes.
- Add eggs one at a time, incorporating well after each addition.
- Scrape down the sides of the bowl with a spatula and mix for a few more seconds.
- On low speed, add half the sifted flour, then the whipping cream, then the additional flour.
- Add vanilla and lemon zest, beating for a few seconds on low speed to incorporate.
- Transfer batter to the prepared pan, smoothing the top with a spatula.
- Put in a COLD oven, then set the oven temperature at 350 degrees Fahrenheit. Bake for 60 - 70 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool in the pan for 5 minutes. Turn out onto a cooling rack to cool completely.
- Cake can be stored covered at room temperature and freezes well.