- 1
Ingredients
- 1 tablespoon pecans, dry-roasted finely chopped
- 2 sticks (8 -ounces) unsalted butter room. temperature
- 3 cups sugar
- 1 cup (8-ounces) heavy whipping cream
- 4 ounces white chocolate (I use best Swiss chocolate)
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 ounces white chocolate* finely grated
- GARNISH
- Confectioner's Sugar
Preparation
Step 1
Position rack in center of oven and preheat oven to 300 degrees F.
Butter a 10-inch fluted tube pan or Bundt Pan. Sprinkle the finely grated pecans on bottom of buttered pan.
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 melted white chocolate. Add the eggs, one at a time, beating well after each addition.
Into another bowl, sift the flour with the salt and baking soda. Mix this flour mixture into the cream mixture, one cup at a time, until just blended.*
Pour the batter into the prepared pan and bake until a cake tester comes out clean when inserted into center of cake. Bake about 1 hour and 30 minutes.
Transfer the cake in the pan to wire rack and cool 15 minutes. Loosen the cake from the edges of the pan with a metal spatula and invert onto a wire rack. Cool completely.
Sprinkle top with powered sugar. Store at room temperature wrapped tight.
*I add the grated white chocolate to batter here, makes a better cake.
Use only the best chocolate for the best cake.
Do ahead: This pound cake can be made up to a week in advance or frozen up to a month.