White Chocolate Glazed Pound Cake

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

1h 10m

Yield:

1, 9-10 inch cake serving 9-12

Chef Eddy's tender cake White Chocolate Glazed Pound Cake is studded with white chocolate chips and then topped with a melted white chocolate glaze. If desired the cake can be made with dark chocolate chips as well. Perfect for Easter, Mother’s Day or showers; this dessert is as versatile as it gets.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

White Chocolate Cake

2 cups all-purpose flour*
2 teaspoons baking powder
3 large eggs
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup oil
1 teaspoon salt
3 tablespoons almond liquor or additional milk
1 teaspoon almond extract
3/4 cup milk
1 cup white chocolate chips

White Chocolate Glaze

1/3 cup heavy cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 cup white chocolate chips
1/2 pint raspberries (garnish)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F.
For easy removal line a 9x5-inch loaf pan with parchment paper or butter and flour the loaf pan. Set aside.
Sift flour together with baking powder. Set aside.
Using a whip attachment, mix eggs until completely smooth. Add sugar and mix on high until mixture has gained 50% in volume.
Gradually, while mixing on very low, add oil and salt. Add liquor and almond extract.
Alternately add flour and milk in 5 steps, starting with and ending with flour. Scrape well in between. Add chocolate chips and stir to combine.
Scrape batter into prepared pan and place in oven.
Bake until an inserted toothpick comes out clean, about 1 hour 10 minutes. If the cake turns too dark before being done, cover it with a lightly buttered piece of foil.
Remove from oven and let cool for 5 minutes before removing from pan
Prepare white chocolate glaze by bringing heavy cream and sugar to a boil in a small saucepan. Remove from heat and whisk in white chocolate chips.
Once glaze is lukewarm it can be poured onto the cake. Scatter the surface with raspberries for a pop of fresh color.