elvis presley’s favorite pound cake

given elvis’ tendency towards the heart-unhealthy in his diet, i’d normally be loath to shill for food of the heart-clogging type, but this pound cake was just unusual enough to make the cut. i assure you that i do actually have a conscience, and that i don’t actually run amok in my kitchen sneaking gallons of pork fat into everything…really. at least, this pound cake doesn’t have any pork fat in it!

i read a bunch of reviews, looked at the picture, looked at the structure of the recipe. this one is unusual in several ways: it has no leavening, has a TON of eggs (7!), and a heck of a lot of sugar (3 cups!). so don’t think this isn’t unhealthy for you, but it’s not the greatest trespass either. i was curious to see whether it really was to eggy, and whether the extreme mixing (almost 10 minutes on that butter) would be enough to leaven the mixture. i suspect that the beating of the eggs also contributes to the leavening, as does the thorough mixing of batter to develop the gluten.

the verdict: well, i suppose i’ll have to update this tomorrow, after the pound cake has sat for longer than an hour – it’s still warm. but so far, i can report that the texture is lighter than a typical pound cake, but that it is fine-crumbed, very slightly eggy, and very nicely browned on the exterior. i’d be interested to see how well it keeps, and whether the texture will change tomorrow. so far, i’d make it again – it’s pretty easy to make, after all is said and done, and after you disregard the shocking amounts of things. keep in mind that it makes a bundt cake!

elvis presley’s favorite pound cake  (adapted from epicurious)

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
1 cup heavy cream

10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

1. put oven rack in middle position, but do not preheat oven. generously butter pan and dust with flour, knocking out excess flour.

2. sift together sifted flour (3 cups) and salt into a bowl (do not skip the sifting!!!). repeat sifting into another bowl (flour will have been sifted 3 times total).

3. beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. beat eggs with a whisk (i really like my new kuhn rikon whisk, because it’s really got the air-inducing factor going with its many spokes) in a pyrex measuring cup. add in several batches to the butter and sugar, beating well each time. reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. scrape down side of bowl, then beat at medium-high speed 5 minutes. batter will become creamier and satiny.

4. spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. place pan in (cold) oven and turn oven temperature to 350F. bake until golden and a toothpick inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. cool cake in pan on a rack 30 minutes. run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

[serves 10-12]

and a bonus! these are light, fluffy, slightly sweet, and everything you could want from shortcake. i made these with spiced plums.

best shortcake ever

2 cups all purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup half and half

1. preheat oven to 375F. Whisk first four ingredients in medium bowl to blend.

2. add butter; rub in with fingertips until mixture resembles coarse meal. add half and half; stir just until dough forms.

3. knead the dough in the bowl with a large fork or a pastry fork, about 8-10 times until the dough becomes slightly more elastic – it should be somewhat discernable as a coherent mass, ie, your fork shouldn’t just squish through the whole thing. it’s important not to overmix.

4. mound small handfuls of dough onto a baking sheet and bake until a tester comes out clean, about 15 minutes. remove from oven and cool until warm, then top with fruit.

biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.

[makes 6 large biscuits or 8 smaller ones; vary the size as you like, but watch the cooking time, which will change accordingly]