Elvis Presley Poundcake

submitted by butterflydog

3 cups sugar
2 sticks butter, softened at room temperature
7 eggs at room temperature
3 cups of cake flour, sifted twice
1 cup whipping or heavy cream ( unwhipped )
2 tsp vanilla

A whipping cream pound cake, and a perfect base for summer berries and fruit and a
good cup of coffee. Beat butter and sugar medium speed with electric mixer until
fluffy, about 3 minutes. Add eggs, one at a time beating well. Blend in 1 1/2 cups
flour then the whipping cream. Then beat in remaining flour and vanilla until well
blended. Pour batter into two buttered 8 inch loaf pans. Bake in a 350F oven until
golden and a tester comes out clean in center of cake, about one hour . Cool in
pans 5 minutes. Carefully cool on wire rack. Freezes well. Note: may also be baked
in a greased and floured 10 inch tube or bundt pan about 1 1/4 hours or tested done
in center.

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