White Chocolate Pound Cake

This is a favorite; Lois and India prefer that we make a trio of pound cakes for Christmas because it is a nice change from cookies. When I do this, I make a Fruitcake too. I cut each into at least 4 pieces, wrap them well and store in refrigerator until ready to serve. most cakes freeze well if stored properly. (Good for any time of year though!) When I am serving a trio of pound cakes, I cut a very thin sliver of each, and arrange on each serving plate with a fresh strawberry or some other garnish.  Picture perfect! (Remember, true pound cakes require using real butter!)

White Chocolate Pound Cake

1 cup evaporated milk
4 (1 ounce) squares white baking chocolate, chopped
1 cup butter, softened
1 2/3 cups granulated sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan.

In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice.

Icing
3 (1 ounce) squares white baking chocolate, chopped
1/4 cup butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioners' sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over cake.

Back to recipe page