And the Award for the Best Pound Cake Ever Goes To...

Elvis Presley's Favorite Pound Cake!

Would you love to try this delicious dessert? Go to Elvis Presley's Favorite Pound Cake .

A great pairing for this delicious pound cake is Thomas Keller's Pear w/ Vanilla Bean Compote. This was one of the gifts in the gift basket. It won't disappoint. :)

I don't feel like typing out the full recipe so I copy & pasted it below, courtesy of http://www.eating-sf.com/2010/01/vanilla-bean-pear-compotesundae.html

Vanilla Bean Pear Compote
recipe adapted from Thomas Keller's Ad Hoc at Home

2 pounds of Comice pears, peeled, cored and sliced into 1/2 inch thick slices
2 cups of Sauvignon Blanc (or other dry white wine)
1/2 cup of sugar
2 cloves
1 vanilla bean

1. In a large pot, combine the wine, sugar and cloves.
2. Split the vanilla bean in half and scrape the seeds into the mixture. Add in the pod itself.
3. Bring to a boil over medium heat, stirring until the sugar dissolves, then add the pear slices.
4. Add enough water to cover the pears, and dial the heat down a notch. Cook for about 15-20 minutes, until the pears are translucent and can easily be pierced with a fork.
5. Remove the pears from the mixture using a slotted spoon and place into a large container with a tight seal.

6. Bring the liquid to a boil and cook until it is reduced to about 1/2 cup (it should be the consistency of a syrup). Pour the syrup over the pears and place the vanilla bean pod into the container. Throw away the cloves. Refrigerate for up to one month.