My wife made my Grandmother some Elvis Presley pound cake last night and she loved it. Our first time ever trying a cold bake pound cake

ediblelandscapingsc said:My wife made my Grandmother some Elvis Presley pound cake last night and she loved it. Our first time ever trying a cold bake pound cake

Does sit have peanut butter? Please share that recipe!! what is "cold bake"?

ShadyGreenThumb said:Nice pan on Amazon. 10" like mine. 10 cups. I know the label on mine said nothing except inches. Mine is 10". At least I have something to go by, I guess. 10"=10cups. 12" - 12 cups maybe??

Cheryl, I'll dig mine out from wherever I have it hidden at the moment (I keep moving them around because I don't use them very often...). I did see recently that there is now a smaller version of the "classic Bundt pan," so maybe that's what you have. I could really use a new one, I got mine way, way back, when the Bundt cake mixes first came out (not sure they even sell them anymore) - for all I know I might have gotten it for free with a couple of box tops or something. It's thin aluminum with a nonstick finish which is pretty beaten up; I'd really like one of the cast aluminum ones.

In the spirit of all things Bundt, here's a recipe for a "Twinkie Bundt Cake" that I found a while back but haven't tried as yet; the author's note said "This cake is essentially an enormous from-scratch version of the iconic American snack cake, with the vanilla flavor amplified and made with pronounceable ingredients. It's golden and terrifically moist, and its cream-filled cross-section is an instant joy-inducer."

Since it's strawberry season here at the moment I'm thinking of baking one to use as the "shortcake."

INGREDIENTS:
3 cups cake flour
1 Tbs. baking powder
3/4 tsp. table salt
6 Tbs. unsalted butter, at room temperature
1 Tbs. pure vanilla extract
2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
CREAM FILLING:
1 jar marshmallow crème (7.5-oz.)
1/2 cup unsalted butter, at room temperature
1 tsp. pure vanilla extract
Confectioners' sugar, for dusting (optional)

DIRECTIONS:
1. To make the cake:

2. Position a rack in the lower third of the oven and preheat oven to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.

3. Sift together flour, baking powder, and salt into a large bowl.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.

5. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into prepared pan.

6. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.

7. To make the filling:

8. For the filling, in the bowl of a stand mixer, beat together marshmallow crème and butter until smooth. Transfer to a pastry bag fitted with a large round tip.

9. With the cake still in the pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3?4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.

10. Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with confectioners' sugar, if desired, and serve.

OH. EM GEEEEE! I LOVE Twinkies but.....WOW!

I see most bundt pans sell by the inch. There is a 6", 10", 12", and 15" from what I can research. I have 10" that believe me does not make a small cake by any stretch of the imagination! But it is small compared to 12" and a monster size 15". I wish I had the 15". You could make a large cake or a small cake using less batter in that one. I think I am craving cake again.

We bought the 4th of July decorated Raspberry White Chocolate cake from Nothing Bundt Cake when we visited my mom. You simply can't beat the moistness of all their cakes. I wish I had their recipe. I need to hunt for a copycat recipe.

That raspberry white chocolate cake sounds delicious!

Been craving pound cake since the last baking disaster. So I made @Missingrosie 's recipe. She was right it was easy. But of course I have a little experience now. And it turned out super moist. But of course as with all baking with me, there is always an adventure...this time with a photo journal.
I was ready to go after getting the pan liberally buttered and floured for a nice crunchy crust.

I went to get my hand mixer. Found I was missing a beater. I searched the messy baking drawer, then rearranged it so that it looks better than this now. I think I have ADD.



Since Husband is in charge of the dishes I looked in the messy utensils drawer.


I didn't rework the drawer but I did look underneath for loose utensils that fell out of the drawer from the back. I found several untensils that I hadn't missed for a long time!



I now have several pair of food tongs. I think I can stop stealing them from work.



Yeah. ADD. I know. I never did find the other beater. I hope I can buy a replacement?

Things were going well. I had all ingredients on hand. Did you know with only one beater, the bowl spins like a standing mixer??



I added something to Missingrosie's recipe. I thinned out some raspberry jam with some corn syrup and layered it into the batter.




The pan looked full but not too full. But I used a pan underneath just in case. I didn't want Act II of the Cake Overflow Show! It didn't overflow!! Here it is at 30 mins to go.


I bought these to test the cake and not to make another Spaghetti Surprise Cake. But of course, while cleaning out the Baking Drawer, I found my Cake Tester. pffft I'll probably find the missing beater after I find a replacement. Or a replacement mixer. Isn't that the way of it? Who loses a beater?!! Husbands do!!



The cake came out of the pan beautifully. I could smell all that wonderful butter. I made a light cream cheese glaze for half the cake since DH is not fond of frosting. (I'm all about the frosting!) OK I frosted more than half but hey! I baked it!! It's delish!!! Thanks to MissingRosie for the awesomest recipe!!





Next time more jam filling and MORE frosting!

Sorry for the last reply Cheryl I'll get my wife to give me the recipe this evening been in the garden the last few days. Lovely pound cake by the way you did a great job I love the marbling

Glad it worked!
It weighs a ton doesn't it?
And glad that you got some drawers straightened out.
I knew it would pop out easily, I have never had a "stick" yet
I hope you got the crunchy top

I will have to try the jam..I have a chocolate blueberry somewhere in a cupboard.

Elvis Presley Pound Cake

This recipe comes from a lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions.

INGREDIENTS
1 Ten inch tube or Bundt cake
3 cups sugar
1⁄2 lb butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons vanilla extract


DIRECTIONS

Butter and flour a 10 inch tube or bundt pan.
Thoroughly cream together sugar and butter.
Add eggs 1 at a time, beating well after each addition.
Mix in half the flour, then the whipping cream, then the other half of the flour.
Add Vanilla.
Pour into prepared pan.
Set in cold oven and turn heat to 350ºF.
Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes.
Remove from pan and cool thoroughly.

SERVINGS
8-12

OMG, Cheryl -- I am still laughing about your post and the messy utensil drawers, but your cake certainly looked beautiful in the end! Great job!!

@weedwacker Sandy, I hate that drawer. It is too small. Everything gets tangled up in there. The drawer gets jammed all the time. I emptied it out about 5 years ago. Looks like I need to do it again. Maybe I will find my missing beater?

Weedwhacker said:OMG, Cheryl -- I am still laughing about your post and the messy utensil drawers, but your cake certainly looked beautiful in the end! Great job!!

I still crack up every time I read "I used a piece of spaghetti. It broke in the cake!! Some where in the cake is a half cooked noodle! Who ever finds it has good luck the rest of the year!
Cheryl we have to be distant relatives or something I thought these things only happened to me

Did you guys ever think of just using a toothpick?

LOL, Cheryl -- every now and then I straighten up my utensil drawer, but trying to get DH to follow "the plan" is a whole 'nother matter! He throws stuff in, I put it in its rightful place... for a while, anyway.

I wonder why they don't make beaters that are joined in pairs instead of being separate? At least then we would either have them or we wouldn't!

that is sort of like the 'glass half full '

Think what the kitchen would have looked like if both attached beaters were gone!

This is a person that should not be left to her own devices!

I think Cheryl is making great progress under our excellent tutelage!

And her drawers are shaping up!

You GUYS!!!!!

OT
If anyone is interested Ken Ramsey has some nice size very healthy looking iris domestica plants for sell in the classifieds for less than half of what they go for in most catalogs and nurseries.
http://garden.org/thread/go/51...
He's a long time ATP/NGA member and an all around good guy. I'm sure you'll be happy with your purchase

I have a donut machine that cuts and fries donuts automatically. http://jonsguide.org/best-top-... .My favorite recipe are "Auszogne" an old Bavarian recipe that is very suitable for home cooking.

1 1/4 sticks Unsalted Butter
4 Eggs
2 cups Milk
1/2 cup Sugar
Pinch of Salt
1 package Yeast
Enough Flour to make a firm dough
Oil for frying
Powdered Sugar
In a small bowl, combine the yeast and 1/2 cup of the milk (luke warm). Mix in 3 tablespoons flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
Knead the dough to eliminate the pockets of air. Divide dough into tablespoon size pieces. Press flat each piece of dough. Allow dough pieces to rise again for 1 hour.