Zutaten für White Chocolate Roasted Pecans Candied Orange Peel Cake
- Unsalted Butter
- White Sugar
- 2 large eggs
- Vanilla Extract
- Cake Flour
- 1 teaspoon baking soda
- ½ cup sour cream
- ¼ cup orange juice
- White Chocolate Baking Squares
- ½ cup candied orange peel
- Roasted Pecan
- Zest of 1 orange
- 1 cup powdered sugar
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Zubereitung von White Chocolate Roasted Pecans Candied Orange Peel Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and the zest of 1 orange.
- In a small bowl, combine ½ cup sour cream and ¼ cup orange juice.
- Add the dry ingredients and the wet ingredients to the butter mixture alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup white chocolate chips, ½ cup candied orange peel, and ½ cup roasted pecans.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Melt 6 ounces semi-sweet chocolate and 2 tablespoons orange juice in a microwave-safe bowl in 30 second intervals, stirring until smooth.
- Stir in 1 cup powdered sugar and ½ teaspoon orange zest until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
182g
Fat
45g
Carbs
22g
