Ingredientes para Elvis Presley's Favorite Whipping Cream Pound Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- Cake Flour
- 1 cup heavy whipping cream
- Vanilla Extract
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Cómo preparar Elvis Presley's Favorite Whipping Cream Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon baking powder. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup heavy whipping cream.
- Gradually add the remaining dry ingredients, mixing until just combined. Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, wrap the cake tightly and store at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
301g
Fat
114g
Carbs
38g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy American Southern United States Oven Dinner Party Holiday Event Kid Friendly Cakes Eggs Dietary Gifts Christmas New Years Thanksgiving Low Sodium Valentines Day Low In Something Equipment 4 Hours Or Less
