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Velvet Elvis Poundcake and FREE EGGS!

December 2, 2014 By Talya Tate Boerner 28 Comments

(This post is sponsored by Great Day Farms. All opinions are my own.)

Y’all. Before I get to this amazing Velvet Elvis Pound Cake recipe, I want to let you know I have ten dozen Great Day Farms eggs to give away just in time for Christmas baking! If you are like me, you can always use extra eggs, especially free ones. I went through almost three dozen eggs preparing my Thanksgiving meal. Almost every dessert and casserole calls for eggs.

But first…

Let’s talk about the yummiest pound cake ever. I present the Velvet Elvis Pound Cake.

Velvet Elvis Pound Cake

My Momma (who rarely cooks these days) made this pound cake last Christmas, and it was so heavenly that I made it for Thanksgiving last week.

According to the recipe Momma found in the Dallas Morning News, it was Elvis’s favorite. I know what you’re thinking and no, it isn’t a peanut butter and banana poundcake. The texture is smooth like velvet (so velvety I’ve named it the Velvet Elvis Pound cake).

This cake is truly perfect from the edges to the center. It’s made with cake flour and whipping cream—therein lies the difference.

Who knew?

Well, Elvis did.

You’ll want to add this to your holiday baking menu. It’s a Christmas worthy dessert and my new favorite.

Velvet Elvis Pound Cake - batter

 

 

Print
Velvet Elvis Poundcake

Ingredients

  • 1 1/2 cups sugar
  • 1 stick (1/2 cup) butter, softened
  • 4 eggs, at room temperature
  • 1 1/2 cups cake flour, sifted twice
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar together on medium speed - about 3 minutes.
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in half of the cake flour.
  4. Add whipping cream.
  5. Beat in remaining cake flour and vanilla.
  6. Pour batter into a buttered and floured 9 x 5 inch loaf pan. Bake until golden and a toothpick comes out clean, approximately 60 - 65 minutes.
  7. Cool in pan 5 minutes. Remove from pan and cool completely on a wire rack.
  8. While you enjoy it, think of The King.
3.1
https://gracegritsgarden.com/2014/12/velvet-elvis-poundcake-and-free-eggs.html

Velvet Elvis Pound Cake

Now here’s more about the egg giveaway. Courtesy of Great Day Farms, I will be giving away one dozen eggs to ten winners. Contest ends December 9. Winners will be announced periodically during contest. There are several ways to enter, just follow the instructions below or on the Grace Grits Facebook page by clicking HERE. Thank ya, thank ya very much!

a Rafflecopter giveaway
Grace Grits and Gardening

Farm. Food. Garden. Life.

Velvet Elvis painting

Velvet Elvis photo courtesy of Jamie Dwyer – http://www.flickr.com/photos/jamidwyer/2474408252/

 

Filed Under: Food & Recipes Tagged With: Desserts, eggs, Elvis Presley, giveaway, Great Day Farms, holiday recipes

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Comments

  1. Laura says

    December 2, 2014 at 8:34 am

    Do you measure the flour and then sift twice or
    Sift the flour twice and then measure the flour?
    The volume of flour wil be different.

    Reply
    • Talya Tate Boerner says

      December 3, 2014 at 5:47 pm

      You should sift the flour, then measure. Thanks!

      Reply
  2. Kathy says

    December 2, 2014 at 10:34 am

    Favorite recipe with eggs … tossup between dressing and sweet potato casserole 🙂

    Reply
  3. Kim Croisant says

    December 2, 2014 at 5:04 pm

    Well that looks mighty yummy!! Hope I win.

    Reply
    • Talya Tate Boerner says

      December 3, 2014 at 5:48 pm

      It is!! Thanks for entering:)

      Reply
  4. Kim Greenup says

    December 2, 2014 at 8:10 pm

    I use lots of eggs, especially baking around the holidays. But the any-time favorite is devilled eggs.

    Reply
    • Talya Tate Boerner says

      December 3, 2014 at 5:48 pm

      I’m right there with you on the deviled eggs!

      Reply
  5. aimee fauci says

    December 3, 2014 at 8:08 am

    I love to use eggs in pies and cakes. Not the most healthy recipe but tasty.

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:49 am

      Tis the season Aimee!

      Reply
  6. Rosemond Cates says

    December 3, 2014 at 8:44 am

    I love huevos rancheros–like a good little Texan should!! I’m also a huge fan of quiche!

    Rosemond
    http://www.bighairandbooks.blogspot.com

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:49 am

      Oh yeah. Huevos rancheros and quiche. Both sounds wonderful anytime.

      Reply
  7. She Rocks Fitness says

    December 3, 2014 at 9:42 am

    I LOVE eggs and my favorite way to eat them would probably be sunny side with a big mix of vegetables, sweet potatoes, and hot sauce! 🙂

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:50 am

      Sounds like the perfect way to start the day!

      Reply
  8. Kim says

    December 3, 2014 at 12:02 pm

    I love to eat my eggs over easy, with a side of toast to dunk into the yolks.

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:50 am

      Yes, gotta soak up those yummy yolks!

      Reply
  9. Valerie says

    December 3, 2014 at 4:42 pm

    I love baking for the holidays. I’m going to attempt to make all different kinds of banana breads and pound cakes.

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:51 am

      I hope you’ll try this Elvis poundcake recipe. So delicious! Good luck with your baking.

      Reply
  10. Joanie @ ZagLeft says

    December 4, 2014 at 6:41 am

    I love eggs and keep a bowl of hard boiled in the fridge to add to salads and to snack on.

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:51 am

      Me too! One of my favorite snacks!

      Reply
  11. Katharine says

    December 4, 2014 at 11:36 am

    I have two eggs every morning and I go in stages. Sometimes it’s a sort of blueberry omelet with lots of cream and cinnamon in it, other times, a simple veggie fritata sort of thing with onions, garlic, and mushrooms. Mmm!
    Thanks for the cake recipe. Love the thought and can almost smell it baking, right now!

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:52 am

      Yum. Great breakfast ideas Katharine!

      Reply
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        Reply
  12. Bobbi says

    December 4, 2014 at 6:52 pm

    I’d love some eggs for baking! Wish that I were closer…….

    This poundcake looks incredible – Thanks for the recipe

    Reply
    • Talya Tate Boerner says

      December 4, 2014 at 7:03 pm

      Bobbi – I’ll be mailing out a coupon for free eggs. I’m sure you live plenty close for that!

      Reply
  13. Patti says

    December 5, 2014 at 9:35 am

    Who wouldn’t love a Elvis-inspired pound cake…WHO?!

    Reply
    • Talya Tate Boerner says

      December 6, 2014 at 6:15 am

      Exactly!

      Reply
  14. Lora @ Crazy Running Girl says

    December 5, 2014 at 10:49 am

    I love hardboiled eggs!

    Reply
    • Talya Tate Boerner says

      December 8, 2014 at 5:52 am

      Me too Lora!

      Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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