White Chocolate Pound Cake

Click to view video.

Candied 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

Cake

• 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.

---

Advertisement