The best delicious White Chocolate Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White Chocolate Pound Cake recipe today!
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1 tb Finely chopped pecans
1/2 lb Unsalted butter, at room
-temperature
2 c Sugar
1 c Heavy whipping cream
4 oz Finely chopped white
-chocolate, melted and tepid
6 lg Eggs, at room temperature
3 c All-purpose flour
1/2 ts Salt
1/4 ts Baking soda
FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36)
Posting the recipe for that disgustingly rich chocolate pound cake the
other day reminded me of another favorite cake around our house. This White
Chocolate Pound Cake is a lot lighter than the other, and is delicious with
fresh strawberries or raspberries. I’ve even been known to sneak a piece of
this cake for breakfast (when the kids aren’t looking). The recipe comes
from the “White Chocolate Cookbook” by Janice Henderson. There’s lots more
where this came from if you want them.
White Chocolate Pound Cake
Position a rack in the center and preheat oven to 300 deg F. Butter a 10
inch fluted tube pan. Dust with flour; tap out the excess. Sprinkle the
pecans over the bottom.
Using an electric mixer set at medium speed, beat the butter in a large
bowl until light and fluffy, then add the sugar, 1 cup at a time, beating
well after each addition.
Blend in the cream and white chocolate. Add the eggs, one at a time,
beating well after each addition. Into a large bowl, sift the flour with
the salt and baking soda. Mix the flour mixture into the cream mixture, 1
cup at a time, just until blended.
Pour the batter into the prepared pan and bake until a cake tester inserted
in the center of the cake comes out clean, about 1 hour and 15 minutes to 1
hour and 30 minutes. Transfer the cake in the pan to a wire rack and cool
15 minutes. Loosen the cake from the edges of the pan with a metal spatula
and invert onto the wire rack. Cool completely. Through a fine-mesh sieve,
sprinkle confectioners’ sugar over the top of the cake. store at room
temperature, wrapped airtight.
One note on melting white chocolate: Since the fats in white chocolates
melt at different temperatures, and since the milk proteins tend to clump
if overheated, melting white chocolate can be very frustrating. I’ve found
that the easiest method is to chop the chocolate into small pieces and melt
them in the microwave. Microwave at high power for 1 minute, then stir. If
necessary, continue the process for additional 30-second intervals until
completely melted. Microwave only until smooth; DO NOT OVERHEAT!!!
Whatever you do, don’t take this cake to work with you. I did that once and
have not had a moment’s peace since. B-)
** -= this comes from the bottom of the files of Shelley Rodgers =-
Yields
6 Servings
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