ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE BY FREDA

Steps:

• 1. Butter and Flour 10" tube or Bunt cale pan
• 2. Crean together Sugar and Butter till fluffy
• 3. Add Eggs, one at a time, Beat well after each.
• 4. Mix in 1/2 the Sifted flour, (MUST SIFT the Flour Twice) then Whipping cream, then the other 1/2 of the SIFTED flour. Stir well
• 5. Add Vanilla
• 6. Pour into Prepared flour Coated pan. MUST be a Tall pan it Rises to a Full Angel food sized cake pan. Its a big Pound cake. (See Photo)
• 7. Place in "Cold Oven" and turn on the Heat to 350* degrees, (DO NOT PREHEAT OVEN) My Personal Note: when I baked this in My Oven I baked this at 350 for 1 hr 50 min. and it was done. I tested with a sharp knife, as its pretty tall. My suggestion; Watch your ovens and check after 1 1/2 hrs as ovens do differ.
• 8. Bake 1 hr 30 min. (1 1/2 hrs) until sharp knife inserted in the center comes out clean.
• 9. Cool in pan, 5 min.
• 10. Remove from pan and cool thoroughly.
• 11. Wrap well this cake will Keep for several days. (even out on the Cupboard & Still be Moist and Good) . . I did just that. Note: (This recipe is printed as it was in the Mississippi Newspaper article) Original Recipe does not say this, But I have used other flavors, such as, Orange and Lemon Extract in place of Vanilla, for Lemon or Orange Pound cake.