Whipping Cream Pound Cake
From Two For The Road, Jane & Michael Stern
This buttery cream cake was one of Elvis Presley's favorites. The recipe was given to the Sterns by Janelle McComb, who was Elvis' friend.
3 cups sugar
16 TBLSP (2 sticks) unsalted butter, softened
7 large eggs, at room temperature
3 cups cake flour, sifted twice before measuring (do not use self rising flour)
1 cup heavy cream (not whipped)
2 tsp. Vanilla extract
Thoroughly butter and flour a 10 inch tube pan. Cream together the sugar and butter in a large bowl with an electric mixer until fluffy. Add the eggs one at a time, beating well after each addition. Mix in half the flour, then the cream, then the other half of the flour. Beat for 5 minutes. Add the vanilla.
Pour the batter into the prepared pan. Set the pan in a cold oven and turn the heat to 350. Bake for 1 to 1 1/2 hours, until a sharp knife inserted in the cake comes out clean. Cool the cake in the pan for 5 minutes. Remove it from the pan and cool it thoroughly. Wrapped well in aluminum foil, this cake keeps for several days.
