White Chocolate Pound Cake

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P1110327Candied pecans (optional)

  • 10-12 whole pecans
  • 1/4 cup brown sugar
  • pinch salt
  • 1/8 tsp cinnamon
  • 1 tbsps. water

Mix sugar, salt, cinnamon and water in a pan on medium heat and whisk for 1 minute.  Add pecans and mix them, coating them as best you can, for 2 minutes.

Pour onto a rack and let dry at room temp for 3+ hours – can easily be made day before


  • 4 oz. good quality white chocolate, melted and cooled
  • 3 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 sticks soft butter (1 cup)
  • 2-1/4 cups sugar
  • 1 cup heavy whipping cream
  • 2 tsp pure vanilla
  • 6 eggs

Grease and flour a 10″ bundt pan.

Mix flour, salt and soda

In a bow, beat the butter until creamy and then gradually add the sugar, mixing well.

Add the cream, white chocolate and vanilla

Add the eggs, one at a time, mixing well after each.

Gradually add the flour

Put batter into pan and bake at 300 degrees for 70-80 minutes

Let cake cool 10-15 minutes in pan and then turn out onto a wire rack to cool completely

White Chocolate Ganache

  • 6 oz, good quality white chocolate
  • 1/4 cup heavy cream

Heat cream in microwave about 30-40 seconds till almost but not quite boiling.

Pour over chocolate.  Let sit one minute and then stir until smooth.

Drizzle over cake

Decorate with the pecans if you wish.


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