White Chocolate Pound Cake from Scratch |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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This is one of the most-requested recipes from Taste of the South magazine. I love it with warmed whole-berry cranberry sauce on top. Ingredients:
1 cup butter, softened |
2 cups sugar |
5 eggs |
3 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup whole buttermilk |
8 (1 ounce) squares white chocolate, melted |
Directions:
1. Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
4. Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
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