Monday, June 17, 2013

Transubstantiation Cake


I knew you were coming, so I baked a cake!

This is Elvis's Favorite Pound Cake. How do I know? Jane and Micheal Stern told me so- Meet Jane and Micheal, here. If you just want to hit the open road and start eating your own way across the USA, try here. I have been enjoying their good food recommendations since 1997: Soapaillias in Santa Fe, Scrapple in Pennsylvania, Chili in Cincinnati, Pulled Pork in Georgia, Biscuits in Tennessee , Cuban sandwiches in Tampa, Tamales in Tucson, and ollalie berry pie in Pescadero.

If you'd like to make your own Elvis pound cake ,and I hope you will, here is the adapted recipe from Jane and Micheal Stern's book, Eat Your Way Across the U. S. A.

3 cups sugar
1/2 pound butter, room temperature
7 eggs, room temperature
3 cups flour, sifted
1 tsp. salt
1 cup heavy cream
2 tsps. vanilla extract

Grease and flour a 10 inch tube or bundt pan.
Beat butter and sugar together thoroughly.
Add eggs one at a time, beating well after each egg.
Beat in vanilla extract.
Add half the flour, the cream, and the rest of the flour. Beat for five minutes.

Place your filled cake pan into a COLD oven, close the door, and turn the heat on to 350 degrees. Bake 60 to 90 minutes, using a knife tip or toothpick to test doneness. Let the cake rest for five minutes, then turn it out of the pan.

The recipe says to let it "cool thoroughly," but now that it is out of the pan, I leave it to you to decide when to have a slice.