Today was Elvis' 75th birthday, if he were still alive, and this recipe
was in the Chicago Tribune. I have not tried it, but I would love to.
Elvis was before my time, but when I was a kid, I sure did enjoy his
movies.

BTW, I want to compare this cake to koko's Bishop's Cake.

Becca

Elvis Presley Pound Cake

3 cups sugar
2 sticks (1 cup) butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice
1 cup whipping cream
2 teaspoons vanilla extract


Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
at a time, beating well after each addition. Stir in 1 1/2 cups of the
flour; add whipping cream. Beat in remaining flour and vanilla.

Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
until golden and a tester inserted in the center of cakes comes out
clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
completely on wire racks. Makes 2 cakes, about 20 servings.

*PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*

*This recipe for Elvis Presley Poundcake* is almost as legendary as the
man it's named for.

On Jan 8, 11:46*am, Becca > wrote:
> Today was Elvis' 75th birthday, if he were still alive, and this recipe
> was in the Chicago Tribune. *I have not tried it, but I would love to. *
> Elvis was before my time, but when I was a kid, I sure did enjoy his
> movies.
>
> BTW, I want to compare this cake to koko's Bishop's Cake.
>
> Becca
>
> Elvis Presley Pound Cake
>
> 3 cups sugar * *
> 2 sticks (1 cup) butter, softened * *
> 7 eggs, at room temperature * *
> 3 cups cake flour, sifted twice * *
> 1 cup whipping cream * *
> 2 teaspoons vanilla extract
>
> Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
> mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
> at a time, beating well after each addition. Stir in 1 1/2 cups of the
> flour; add whipping cream. Beat in remaining flour and vanilla.
>
> Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
> until golden and a tester inserted in the center of cakes comes out
> clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
> completely on wire racks. Makes 2 cakes, about 20 servings.
>
> *PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
> Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*
>
> *This recipe for Elvis Presley Poundcake* is almost as legendary as the
> man it's named for.

This would be really good for a Viennese Torte, separated horizontally
into 7 or so layers and filled with chocolate ganache.

N.

"Nancy2" schrieb :
On Jan 8, 11:46 am, Becca > wrote:
>> Today was Elvis' 75th birthday, if he were still alive, and this recipe
>> was in the Chicago Tribune. I have not tried it, but I would love to.
>> Elvis was before my time, but when I was a kid, I sure did enjoy his
>> movies.
<snip>
>> BTW, I want to compare this cake to koko's Bishop's Cake.
>
>> Becca
>

> This would be really good for a Viennese Torte, separated horizontally
> into 7 or so layers and filled with chocolate ganache.

Only for an USAn "Viennese Torte".

Cheers,

Michael Kuettner

On Jan 8, 1:07*pm, "Michael Kuettner" > wrote:
> "Nancy2" schrieb :
> On Jan 8, 11:46 am, Becca > wrote:
>
> >> Today was Elvis' 75th birthday, if he were still alive, and this recipe
> >> was in the Chicago Tribune. I have not tried it, but I would love to.
> >> Elvis was before my time, but when I was a kid, I sure did enjoy his
> >> movies.
> <snip>
> >> BTW, I want to compare this cake to koko's Bishop's Cake.
>
> >> Becca
>
> > This would be really good for a Viennese Torte, separated horizontally
> > into 7 or so layers and filled with chocolate ganache.
>
> Only for an USAn "Viennese Torte".
>
> Cheers,
>
> Michael Kuettner

Well, that was the name BH & G gave it in a 60s recipe book ;-) I
never said it was authentically from Vienna.

N.

"Nancy2" schrieb :
>On Jan 8, 1:07 pm, "Michael Kuettner" > wrote:
>> "Nancy2" schrieb :
>> On Jan 8, 11:46 am, Becca > wrote:
>
>> >> Today was Elvis' 75th birthday, if he were still alive, and this
>> >> recipe
>> >> was in the Chicago Tribune. I have not tried it, but I would love to.
>> >> Elvis was before my time, but when I was a kid, I sure did enjoy his
>> >> movies.
>> <snip>
>> >> BTW, I want to compare this cake to koko's Bishop's Cake.
>
>> >> Becca
>
>> > This would be really good for a Viennese Torte, separated horizontally
>> > into 7 or so layers and filled with chocolate ganache.
>
>> Only for an USAn "Viennese Torte".
>
> Well, that was the name BH & G gave it in a 60s recipe book ;-) I
> never said it was authentically from Vienna.

Well, I don't know who or what "BH & G" is. But they shouldn't use
words where they don't understand the concept behind them.

Cheers,

Michael Kuettner

On Fri, 8 Jan 2010 20:25:59 +0100, "Michael Kuettner"
> wrote:

>
>"Nancy2" schrieb :
>>On Jan 8, 1:07 pm, "Michael Kuettner" > wrote:
>>> "Nancy2" schrieb :
>>> On Jan 8, 11:46 am, Becca > wrote:
>>
>>> >> Today was Elvis' 75th birthday, if he were still alive, and this
>>> >> recipe
>>> >> was in the Chicago Tribune. I have not tried it, but I would love to.
>>> >> Elvis was before my time, but when I was a kid, I sure did enjoy his
>>> >> movies.
>>> <snip>
>>> >> BTW, I want to compare this cake to koko's Bishop's Cake.
>>
>>> >> Becca
>>
>>> > This would be really good for a Viennese Torte, separated horizontally
>>> > into 7 or so layers and filled with chocolate ganache.
>>
>>> Only for an USAn "Viennese Torte".
>>
>> Well, that was the name BH & G gave it in a 60s recipe book ;-) I
>> never said it was authentically from Vienna.
>
>Well, I don't know who or what "BH & G" is. But they shouldn't use
>words where they don't understand the concept behind them.
>
>Cheers,
>
>Michael Kuettner


You DON'T know what "BH & G" is??? I guess you aren't so worldly
fancy-pants after all, now are you?

Boron

On Fri, 8 Jan 2010 20:07:44 +0100, "Michael Kuettner"
> wrote:

>
>"Nancy2" schrieb :
>On Jan 8, 11:46 am, Becca > wrote:
>>> Today was Elvis' 75th birthday, if he were still alive, and this recipe
>>> was in the Chicago Tribune. I have not tried it, but I would love to.
>>> Elvis was before my time, but when I was a kid, I sure did enjoy his
>>> movies.
><snip>
>>> BTW, I want to compare this cake to koko's Bishop's Cake.
>>
>>> Becca
>>
>
>> This would be really good for a Viennese Torte, separated horizontally
>> into 7 or so layers and filled with chocolate ganache.
>
>Only for an USAn "Viennese Torte".
>
>Cheers,
>
>Michael Kuettner
>

We make French Toast over here, too, and English muffins. Live with
it.

Boron

"Boron Elgar" schrieb :
> On Fri, 8 Jan 2010 20:07:44 +0100, "Michael Kuettner"
> > wrote:
>
>>
>>"Nancy2" schrieb :
>>On Jan 8, 11:46 am, Becca > wrote:
>>>> Today was Elvis' 75th birthday, if he were still alive, and this recipe
>>>> was in the Chicago Tribune. I have not tried it, but I would love to.
>>>> Elvis was before my time, but when I was a kid, I sure did enjoy his
>>>> movies.
>><snip>
>>>> BTW, I want to compare this cake to koko's Bishop's Cake.
>>>
>>>> Becca
>>>
>>
>>> This would be really good for a Viennese Torte, separated horizontally
>>> into 7 or so layers and filled with chocolate ganache.
>>
>>Only for an USAn "Viennese Torte".
>>
>
> We make French Toast over here, too, and English muffins. Live with
> it.
>
Yeah, I'm always amused about USAn food.

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in message
...
|
| "Boron Elgar" schrieb :
| > On Fri, 8 Jan 2010 20:07:44 +0100, "Michael Kuettner"
| > > wrote:
| >
| >>
| >>"Nancy2" schrieb :
| >>On Jan 8, 11:46 am, Becca > wrote:
| >>>> Today was Elvis' 75th birthday, if he were still alive, and this recipe
| >>>> was in the Chicago Tribune. I have not tried it, but I would love to.
| >>>> Elvis was before my time, but when I was a kid, I sure did enjoy his
| >>>> movies.
| >><snip>
| >>>> BTW, I want to compare this cake to koko's Bishop's Cake.
| >>>
| >>>> Becca
| >>>
| >>
| >>> This would be really good for a Viennese Torte, separated horizontally
| >>> into 7 or so layers and filled with chocolate ganache.
| >>
| >>Only for an USAn "Viennese Torte".
| >>
| >
| > We make French Toast over here, too, and English muffins. Live with
| > it.
| >
| Yeah, I'm always amused about USAn food.

Perhaps. Yet some of us Americans are amused, delighted, overwhelmed
and amazed by a Sacher Torte. And this one is about as good as I have
ever made. Are you in the split across the middle school or the one solid
piece school? Or do you think it matters as long as the quality of the
chocolate and the apricot filling are great?
http://www.recipelink.com/cookbooks/...7906071_4.html

pavane

On Fri, 08 Jan 2010 15:08:24 -0500, Boron Elgar
> wrote:

>On Fri, 8 Jan 2010 20:07:44 +0100, "Michael Kuettner"
> wrote:
>
>>
>>"Nancy2" schrieb :
>>On Jan 8, 11:46 am, Becca > wrote:
>>>> Today was Elvis' 75th birthday, if he were still alive, and this recipe
>>>> was in the Chicago Tribune. I have not tried it, but I would love to.
>>>> Elvis was before my time, but when I was a kid, I sure did enjoy his
>>>> movies.
>><snip>
>>>> BTW, I want to compare this cake to koko's Bishop's Cake.
>>>
>>>> Becca
>>>
>>
>>> This would be really good for a Viennese Torte, separated horizontally
>>> into 7 or so layers and filled with chocolate ganache.
>>
>>Only for an USAn "Viennese Torte".
>>
>>Cheers,
>>
>>Michael Kuettner
>>
>
>We make French Toast over here, too, and English muffins. Live with
>it.
>
The Danes and the Viennese are fighting over pastry too.


--
I love cooking with wine.
Sometimes I even put it in the food.

Nancy2 wrote:
> This would be really good for a Viennese Torte, separated horizontally
> into 7 or so layers and filled with chocolate ganache.
>
> N.
>

Epicurious has a Viennese Linzertorte recipe that resembles exactly what
you describe. We are going on vacation tomorrow, but I would like to
try that recipe.


Becca

Becca wrote:
> Today was Elvis' 75th birthday, if he were still alive, and this recipe
> was in the Chicago Tribune. I have not tried it, but I would love to.
> Elvis was before my time, but when I was a kid, I sure did enjoy his
> movies.
> BTW, I want to compare this cake to koko's Bishop's Cake.
> Becca
>
> Elvis Presley Pound Cake
>
> 3 cups sugar 2 sticks (1 cup) butter, softened 7 eggs, at room
> temperature 3 cups cake flour, sifted twice 1 cup whipping
> cream 2 teaspoons vanilla extract
>
>
> Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
> mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
> at a time, beating well after each addition. Stir in 1 1/2 cups of the
> flour; add whipping cream. Beat in remaining flour and vanilla.
>
> Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
> until golden and a tester inserted in the center of cakes comes out
> clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
> completely on wire racks. Makes 2 cakes, about 20 servings.
>
> *PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
> Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*
>
> *This recipe for Elvis Presley Poundcake* is almost as legendary as the
> man it's named for.



Can it be deep fried?

On Jan 8, 11:46*am, Becca > wrote:
> Today was Elvis' 75th birthday, if he were still alive, and this recipe
> was in the Chicago Tribune. *I have not tried it, but I would love to. *
> Elvis was before my time, but when I was a kid, I sure did enjoy his
> movies.
>
> BTW, I want to compare this cake to koko's Bishop's Cake.
>
> Becca
>
> Elvis Presley Pound Cake
>
> 3 cups sugar * *
> 2 sticks (1 cup) butter, softened * *
> 7 eggs, at room temperature * *
> 3 cups cake flour, sifted twice * *
> 1 cup whipping cream * *
> 2 teaspoons vanilla extract
>
> Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
> mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
> at a time, beating well after each addition. Stir in 1 1/2 cups of the
> flour; add whipping cream. Beat in remaining flour and vanilla.
>
> Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
> until golden and a tester inserted in the center of cakes comes out
> clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
> completely on wire racks. Makes 2 cakes, about 20 servings.
>
> *PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
> Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*
>
> *This recipe for Elvis Presley Poundcake* is almost as legendary as the
> man it's named for.

The cake looks good, but of course it does because it's got Elvis in
it!
http://artists.letssingit.com/mojo-n...ywhere-6kc4m4l

--Bryan