Would you like to have a great pecan-cake-recipe?

This is a great pecan-cake-recipe to try. It is a bold butter cake recipe boasting with loads of pecans and white chocolate chips. This is one of the quickest and easiest pound cake recipes that I make.

You may bake it in a Bundt pan, or make two loaves in bread pans. I always like to bake two so I can place one in the freezer for later use. This recipe will be a family favorite and has a tendency to disappear very quickly!

I did'nt garnish the piece of pound cake in this photo so that you could see it's texture. Toppings of whipped cream, berries or ice cream would greatly accompany this delicious cake. The choice is yours! I hope that this becomes a favorite among your white chocolate cake recipes.

White Chocolate Pecan Pound Cake.

Ingredients:

• 4 oz. butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 1/4 cups flour(keep the 1/4 cup separate)
• 1 tsp. baking soda
• 1 dash salt
• 1 cup chopped pecans
• 1 1/2 cups white chocolate chips

Directions:

• Spray your Bundt pan or 2 loaf pans with non-stick cooking spray.
• Pre-heat your oven to 325°F.
• In a large bowl with an electric mixer mix together butter, sugar and eggs on medium speed until light and fluffy.
• Beat in sour cream and vanilla until well blended.
• Add flour, baking powder, baking soda, and salt; beat well.
• Next combine your chocolate chips and nut with the 1/4 cup of flour. (This keeps them floating through your batter rather than sinking to the bottom of your pan and burning.)
• Then, gently stir them into your cake batter.
• Pour or spoon your batter into your desired pans.
• Bake for 55-65 minutes or until golden brown and a cake tester inserted in the center comes out clean.
• Let your cake cool in it's pan for 15 minutes, then invert them onto your serving platter or cooling racks to cool completely.