Photo by Steve Shanahan |
First published Canberra Times September 18 2013.
With
nothing better to do than focus on the eating habits of the rich and famous, I
find that there really are some weird culinary appetites out there. I wonder if
being rich and famous causes this or is it an pre-existing enzyme in the brain
that sets them on this path to culinary oddity?
I am
curious about Elvis Presley’s food habits; the widely
known peanut butter and jelly sandwich binges and flying cross country to gorge
on pre-ordered burgers. In researching this culinary curiosity, I was further surprised
to stumble upon his obsession for pound cake. It’s said that he single-handedly
consumed a whole loaf each time it was made for him by a childhood friend. This
friendship persisted and she developed the recipe especially for Elvis, delivering
the cooked cakes to him at Gracelands. She beefed up his version of the basic
pound cake with extra cream, creating a smooth crumbed but heavier texture, to
satisfy his food cravings that could strike at any time.
I decide
to “doctor” Elvis’ cake and create my version,
adding bananas, ground cinnamon and ginger to the Elvis mixture and halved the
cream. This makes a delicately flavoured banana pound loaf, moist and fudgy
with a hint of spice. The quantity makes two loaves and one always ends up in
the freezer for later. I like this old style cake in its unadorned state,
pristine and warm from the oven, with maybe just a little butter. Alternatively,
top with a sweet cream cheese and walnut icing.
Makes two
loaves.
Preheat
the oven to 175C.
220g
unsalted butter, softened
3 cups
plain flour, sifted
2 ½ cups brown sugar
5 eggs
2 tsp
vanilla paste
½ tsp salt
½ cup cream and ½ cup milk, combined
3
bananas, mashed
1 tsp
ground ginger
1 tsp ground
cinnamon
1 tsp
orange zest
Grease
two, twenty-three centimetre loaf pans and set aside.
Beat the
butter, sugar and vanilla with an electric mixer until pale and creamy.
Add eggs
one at the time, beating each one in well.
Add the
flour and the cream and milk mixture, alternately, beginning and ending with
the flour.
Add the
spices and salt and beat until combined for about three minutes.
Remove
the bowl from the mixer and stir in the mashed banana and orange zest.
Divide the cake batter between the two greased loaf tins and
bake for thirty-five to forty minutes. Remove from the oven and leave for about
fifteen minutes before removing from the tins.
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