Saturday, August 21, 2010

Pound Cake Love

I’m a lover of all things Pound Cake, and this recipe is by far my favorite. It is a combination of two excellent recipes I found on (formerly Elvis Presley’s Favorite Whipping Cream Pound Cake and Five Flavor Pound Cake.

Both cakes are excellent but in different ways. The Elvis cake is dense and rich and simply melts in your mouth. It has that crunchy-sugary top that is the hallmark of a great pound cake. The Five Flavor cake is lighter and fluffier, and has a heady mixture of scents and flavors that fill your nose and mouth and make you snatch up slice after slice. It is additively delicious.

So in my quest for the ultimate pound cake I combined my two favorites. The dense, richness from the Elvis recipe and the "explode in your mouth" flavors from the Five Flavor recipe.

Here is “Pound Cake Love” ready to go into the oven. I cut the recipe in half and made a it in a single load pan.

Just out of the oven. The sides were a little burnt and tough, but just look at that crunchy, sugary top. No glaze needed here.

In the end I sliced away the overcooked sides and bottom to expose the soft, moist underbelly of the pound cake.

Yumm. I’m in Pound Cake heaven.

Pound Cake Love


• 3 cups sugar
• 1/2 lb butter (2 sticks), softened
• 6 eggs, room temperature
• 3 cups cake flour, sifted twice
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup whipping cream (heavy cream)
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1 teaspoon coconut extract
• 1 teaspoon almond extract
• 1 teaspoon lemon extract
• 1 teaspoon rum extract (optional)
• 1 teaspoon pineapple extract (optional)


• DO NOT preheat the oven, this cake goes into a COLD oven
• Butter and flour a 10 inch tube pan
• Sift together the flour, salt, and baking powder. Sift a second time and set aside.
• In a measuring cup combine the cream and 1 teaspoon of each of the 5 (or 7) extracts.
• Cream together the sugar and butter until light and fluffy (3-5 minutes).
• Add the eggs one at a time, beating well after each addition.
• Mix in half the flour mixture, then the whipping cream, then the other half of the flour mixture.
• Pour into prepared pan.
• Set in COLD over and turn heat to 350 degrees F.
• Bake 60 – 70 minutes, until a wooden skewer inserted in the cake comes out almost clean. Do not over bake or it will come out dry, if anything err on the side of undercooked.
• Cool in pan for 5 minutes, and then remove and set on a wire rake to cool completely.

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