Chocolate Chip Pecan Pound Cake

During the holidays company can show up at the most unexpected times! Be prepared with this delicious chocolate chip pecan pound cake. Not only is it moist, it keeps very well for several days if wrapped well. Keep this on hand and you will always have a wonderful treat to serve no matter who knocks at the door!

 

The Recipe

by volume                                                             by weight

cake:

1 cup soft butter                                             226 grams butter

1¾ cups sugar                                                 346 grams sugar

5 large eggs                                                     340 grams eggs

1/3 cup milk                                                      80 grams milk

2 tablespoons vanilla                                  24 grams vanilla

1 teaspoon baking powder                      4 grams baking powder

1 teaspoon salt                                              4 grams salt

2½ cups all purpose flour                        300 grams all purpose flour

2 cups chopped pecans                           218 grams chopped pecans

2 cups chocolate chips                            350 grams chocolate grams

vanilla simple syrup:

1/3 cup water                                                80 grams water

1/3 cup sugar                                                66 grams sugar

1 tablespoon vanilla                                   12 grams vanilla

white chocolate glaze:

1/2 cup chopped white chocolate     85 grams chopped white chocolate

1 tablespoon heavy cream                    14 grams heavy cream

 

Directions

Heat the oven to 350F. Cream the butter and the sugar together until light and fluffy.

Beat the eggs in one at a time and mix until thoroughly incorporated. Add the milk and vanilla and mix. The mixture may look slightly broken if the milk is cold but that’s ok.

Add the dry ingredients and mix until well blended. Turn the mixer to high speed and beat for 30 seconds. This helps develop a nice even crumb and structure for the cake.

Gently stir in the nuts and chocolate chips.

Spoon the batter into a tube pan or bundt pan. If the pan is nonstick, and I highly recommend this if you are using a decorative bundt pan, don’t butter or spray the pan. Some people like to do this as added “insurance” that the cake won’t stick. Don’t be tempted! The extra grease will make the cake surface that is in contact with the pan too dark.

Bake the cake for one hour until the top springs back when touched.

Remove the cake from the oven and let it cool for 15 minutes. If you are using a bundt pan flip the cake over so the decorative side is up.

To make the simple syrup, simmer the water and the sugar together until all the sugar is dissolved. Remove from the heat and stir in the vanilla.

Remove the cake from the pan and brush all over with the simple syrup. Brush the sides and the bottom of the cake as well as the top. Let the cake cool completely.

Heat the cream and the white chocolate together and mix until smooth.

Drizzle the top of the pound cake with the white chocolate glaze and enjoy!

 

Alternatives

Use any kind of nuts, chocolate, or dried fruits in this pound cake. If you add dried fruits, be sure to plump them first in water or alcohol so that they don’t draw moisture from the cake.

If you prefer, use brandy, bourbon, or cognac in the simple syrup instead of vanilla. It will add a lovely flavor to your cake.

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