Elvis loved his favorite foods tender
By Patrice Stewart
Elvis Presley liked fried peanut butter and banana sandwiches.
He reportedly also was fond of other Southern favorites such as pound cake, biscuits and redeye gravy.
If you want to remember Elvis on Thursday on the 30th anniversary of his death, try making his favorite sandwich or pound cake.
It may not be traditional gourmet cooking, but in a nod to the King, Gourmet magazine printed these recipes for Elvis’ favorites a couple of years ago.
The peanut butter-banana combination was adapted from “America’s 100 Best Sandwiches” by Jane and Michael Stern.
The pound cake, the magazine reported, “is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra five minutes.”
Elvis Presley’s Hot Peanut Butter and Banana Sandwich
2 tablespoons peanut butter (preferably smooth)
2 slices white sandwich bread
1 small ripe banana, mashed with a fork (about 1/4 cup)
2 tablespoons butter
Spread peanut butter evenly on one slice of bread, then spread mashed banana on the other slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together.
Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides. Then fry sandwich, turning over once, until golden brown, about 2 minutes total.
Eat immediately with a knife and fork. Makes 1.
Elvis Presley’s Favorite Pound Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring), plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
You will need a 10-inch tube pan (4½ inches deep; not with a removable bottom) or a 10-inch bundt pan (3¼ inches deep, 3-quart capacity).
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour and salt into a bowl.Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy (about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer).
Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed for 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in cold oven and turn oven temperature to 350 degrees. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1¼ hours.
Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Makes 10 to 12 servings. Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature five days.
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