WHITE CHOCOLATE-GLAZED BOURBON PECAN POUND CAKE

April 21, 2010

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

1/2 cup pecans — chopped
3/4 cup semisweet chocolate chips
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 3/4 cups granulated sugar
5 large eggs
1/4 cup milk
1 teaspoon vanilla
1 tablespoon bourbon
Syrup:
2 tablespoons water
2 tablespoons granulated sugar
2 tablespoons bourbon
Glaze:
4 ounces chocolate or white chocolate — chopped

Heat oven to 325°. Butter and flour 10 cup bunt pan.

Combine the pecans, chocolate chips, and 1 tablespoon of the flour; toss to mix. Set aside.

Sift together the remaining flour, baking powder and salt. In the 4 1/2 quart bowl of a heavy duty electric mixer, using the paddle attachment, beat the butter for 2 minutes at medium speed, or until creamy. Add the sugar and continue beating for 2 minutes, or until the mixture is light in texture and color. Beat in the eggs, one at a time, beating for 30 to 40 seconds after each egg is added. Scrape down the sides of the bowl frequently with a rubber spatula to keep the batter even-textured. Blend in the bourbon and vanilla.

On low speed, alternately add the sifted mixture in 3 additions with the milk in 2 additions, beginning and ending with the sifted mixture. Mix in the chocolate chip-pecan mixture.

Pour and scrape the batter into the prepared pan. Smooth the top with a rubber spatula. Bake the cake for about one hour, or until risen and a wooden toothpick inserted into the cake withdraws cleanly. Cool the cake in the pan on a rack for 10 minutes, then invert onto the cooling rack and remove the pan.

Prepare the syrup:
Combine the water, sugar, and bourbon in a small saucepan, set over moderate heat, and warm the mixture until the sugar melts, about 5 minutes, stirring. Using a pastry brush, dab the syrup over the surface of the warm cake, allowing it to sink into the cake before reapplying it in the same area. Let cake cool completely.

Glaze the cake:
Melt the chocolate or white chocolate. With a fork, drizzle it over top of cake in a decorative design. Continue until all chocolate is used up. If chocolate begins to harden before it has all been drizzled on cake, set the bowl over an inch of simmering water in a small saucepan and stir the chocolate until it melts again. Let glaze set before serving. At least an hour.


Per Serving (excluding unknown items): 463 Calories; 24g Fat (46.3% calories from fat); 6g Protein; 57g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES: From Lia Anderson. She served this when we visited she and Andy in Williamsburg in February 1999

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