Pound Cake: Elvis Style

We're baking a decadent desert tonight. It's in honour of my brothers immanent arrival scheduled for tomorrow evening. We'll try to save him some.

We've baked this pound cake once before. It was super rich, fluffy and tasted sweetly of eggs. That recipe called for 5 eggs, Elvis preferred his cake with 7; which is how we are preparing it this evening.

Pound cake got its beginning by consisting of a pound of eggs, a pound of butter, a pound of sugar and a pound of flour. This resulted in something quite dense and artery clogging. Though still apt to clog arteries the recipe we're following will produce something also quite light.

Ingredients:

1 cup unsalted butter
1 teaspoon salt
3 cups granulated sugar
1 teaspoon baking powder
5 large eggs (or 7 per Elvis)
2 teaspoons vanilla
3 cups all-purpose flour (Sift 3 times before measuring)
1 cup whipping cream

• Butter and flour 2 9by5 inch loaf pans (or whatever else fits, just be sure to check it).
• Whisk salt and baking powder into pre-sifted flour. Set aside.
• Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides.
  
• Add eggs one at a time slowly, beating well after each addition.
• Add one third of flour mixture into the mixer set at low speed.
  
• Add half the whipping cream. Mix.
• Continue alternating flour and cream, ending with flour.
  
• Add vanilla. With rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full.
• Start in a cold oven. Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took ours about an hour, so check early)