Ingredients: |
Ingredients: 1 TBSP PECANS, FINELY CHOPPED
4 OZ WHITE CHOCOLATE, COARSLEY CHOPPED
3 CUPS FLOUR
½ TSP SALT
¼ TSP BAKING SODA
1 CUP (2 STICKS) UNSALTED BUTTER, SOFTENED
2 CUPS GRANULATED SUGAR
1 CUP HEAVY WHIPPING CREAM
2 TSP VANILLA EXTRACT
6 LARGE EGGS, ROOM TEMPERATURE
CONFECTIONERS' SUGAR FOR DUSTING
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Directions: |
Directions:1. Position rack in the center of the oven & preheat oven to 300º. Lightly butter a 10 inch Bundt cake pan. Dust the pan with flour & tap out the excess. Sprinkle the pecans evenly over the bottom
2. In the top of a double boiler over hot, not simmering, water, melt the white chocolate, stirring constantly until smooth. Remove the top part of the double boiler from the bottom & cool chocolate for 5-10 minutes, until tepid.
3. Into a large bowl, sift together the flour, salt & baking soda.
4. In a large bowl mix on medium speed, beat the butter for 1½-2 minutes until creamy. Add the sugar, 1 cup at a time, beating well after each addition. Beat in the cream, the melted chocolate & vanilla. One at a time, add the eggs, beating for 45-60 seconds after each addition. Reduce the speed to low. One cup at a time, add the flour mixture. Mix 20-30 seconds, just until blended.
5. Scrape the batter into the prepared pan, smoothing the top of the batter. Bake for 1 hour & 30 minutes or until a cake tester inserted in the center of the comes out clean.
Transfer the cake in the pan to a wire rack & cool 15 minutes. Using a small spatula, loosen the cake from the sides of the pan & invert it onto a wire rack. Cool completely. Sift confectioners' sugar lightly over the top of the cake. Serve with freshly whipped cream & berries or white chocolate ice cream, if desired. The pound cake may be wrapped in plastic & stored at room temperature for up to 1 week, or stored in the freezer for up to 1 month. |
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