Let’s have a less oily version of Elvis Presley Pound Cake

Let’s have a less oily version of Elvis Presley Pound Cake

Overview

An improved version of Elvis Presley's pound cake, reducing the amount of butter and using milk instead of all the cream, the taste is more moist, delicate and elastic

Tags

Ingredients

Steps

  1. Sift low-gluten flour and set aside. I've gone through it twice and I think it's okay just once.

    Let’s have a less oily version of Elvis Presley Pound Cake step 1

  2. Soften the butter at room temperature, cut into small pieces, add all the sugar and beat. It must be carefully whipped until it becomes feathery. A chef's machine will be faster, but a handheld egg beater will be slower. My handheld egg beater has a nominal power of 450W, which takes about 8-10 minutes.

    Let’s have a less oily version of Elvis Presley Pound Cake step 2

  3. Beat the eggs into egg liquid, add vanilla extract and mix well, then add it to the whipped butter in batches. For my 6 eggs, I divided them 6 times. Use an electric mixer to beat the egg liquid and butter every time until the egg liquid and butter are completely combined before adding the egg liquid. The butter mixed with the egg mixture will look wet.

    Let’s have a less oily version of Elvis Presley Pound Cake step 3

  4. Add all the milk and mix well. Add the remaining half of the flour and stir evenly. If mixed properly, the batter will be smooth and shiny

    Let’s have a less oily version of Elvis Presley Pound Cake step 4

  5. Add roasted walnuts, cashews, dried fruits soaked in rum for a long time (raisins, dried cranberries, candied orange peel, dried blueberries, candied cherries). Mix well. Place in oven.

    Let’s have a less oily version of Elvis Presley Pound Cake step 5

  6. No need to preheat the oven! Bake directly, 200°, for one hour. I put it on the bottom shelf of the oven. The mold is large and the oven is small. If you put it on the middle shelf, it will easily burn on the surface.

    Let’s have a less oily version of Elvis Presley Pound Cake step 6

  7. Boil wine and sugar liquid. 30g brown sugar 70g water, boil, let cool, add about 2 tablespoons of black rum (I mixed this randomly)

    Let’s have a less oily version of Elvis Presley Pound Cake step 7

  8. After the cake is baked, immediately brush it with wine and sugar liquid. If there is no moisture on the surface, brush it again. I brushed it about 3 times, but it was all used up after cooking so much.

    Let’s have a less oily version of Elvis Presley Pound Cake step 8

  9. Take a small piece off and taste it while it's still hot. Well, it's so sweet, moist, and elastic. It feels a bit Q

    Let’s have a less oily version of Elvis Presley Pound Cake step 9

  10. After the cake is completely cool, seal it in a cake box. Open after 3 days. Look at the color changing. The moisture soaks into the cake body, and the various flavors blend well, making the sweetness more prominent.

    Let’s have a less oily version of Elvis Presley Pound Cake step 10