This pound cake is moist, a little heavy and delicious. A great basic recipe where you can alter the vanilla with other spices. With the white chocolate ganache it tends to be sweet so serve and decorate with fresh berries.
1 1/4 cups
1 1/2 teaspoons
In This Recipe
Preheat the oven to 375 F
Spray a loaf pan (6 cups) with cooking spray and cover the bottom with parcement paper.Cut the paper in the size of the pans bottom.
Whisk all the dry ingreients together in a large baking bowl. Pour in the melted butter. Then the eggs, one at the time. Mix well with a wooden spoon. Cut the vanilla pod lenghtwise and scrape out the seeds, add to the batter. Then pour in boiling water. The batter will be very runny. Pour the batter into the pan and bake for 45-50 minutes. Cool in the pan for about 15 min, remove and let cool completely on a wire rack.
For the white chocolate ganache heat the cream to boiling in a microwawe. Chop the white chocolate. Pour the cream on the with chocolate
and let it sit for a couple of minutes until you stir it gently. If the ganache is too runny, you can add a little icing sugar. Drizzle over the cake