Why this is my favorite pound cake

When I was a little girl, I remember going to a birthday party and eating the most delicious birthday cake ever. I never forgot that flavor in all these years. With all the pound cakes that I have made in my life, not one was equal to that birthday cake. When I was making this White Chocolate Pound Cake, little did I know that I was going to bake the cake I longed to taste for over 40 years.
This delicious cake is easy and can be made and frozen for months.
Here are a few hints that I have found for making this perfect cake.

1. I found that instead of spraying and flouring your pan, I spray and coated it with SUPERFINE sugar. You can find it in your grocery store. It will say on the bag SUPERFINE. I find that when I spray and flour, the outside of the cake is “gummy”. When I use a fancy fluted tube pan, my way eases the cake out better for me.
2. White chocolate can be very tricky. If you microwave your chocolate, be very careful not to OVER heat the chocolate. If you do, it will seize up and you have to throw it our and start all over. I know, because this happened to me. Melt it JUST enough to pour into the batter.
3. Hints for melting white chocolate if you have the time. Place the white chocolate in the top of a double boiler. Fill the bottom pan with water and bring to a boil. If you don’t have a double boiler, a pan of water with a bowl on top works perfectly. Just make sure the bowl fits on top of the bottom pan without touching the water.
4. Also, I like to sift all my dry ingredients together. If you want to sift your ingredients and don’t have a sifter, don’t go out and buy a sifter, all you need is a fine strainer.

This recipe comes from “ Southern Favorites” magazine, page 73. It’s on display until October 18th. Run—don’t walk to buy this. So many recipes—so little time. Get a bigger grocery cart—you’ll make more. Let me know what else you make. There are so many more recipes I want to make.