- 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.