White Chocolate Pound Cake
Author/Submitted by: "White Chocolate Cookbook" by Janice Henderson,
Heavy whipping cream
finely chopped and melted
at room temperature
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.
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.
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 <=