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WHITE CHOCOLATE AND FIG POUNDCAKE WITH WHITE CHOCOLATE GLAZE
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FOR THE CAKE:
1 cup butter, at room temperature
2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups unbleached white pastry flour
2 teaspoons baking powder
1/4 cup milk
1 cup white chocolate chips*
2 cups dried figs**
FOR THE WHITE CHOCOLATE GLAZE:
1/3 cup white chocolate chips or 2 ounces white chocolate
1 1/2 tablespoons milk or heavy cream
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Generously butter and flour a 10-inch bundt pan.
Using an electric mixer, cream the butter and sugar until well blended. Add the eggs and vanilla and beat until light and fluffy.
Sift together the flour and baking powder. Add about half of the flour mixture to the batter and beat well. Mix in the milk, then add the remaining flour and beat well. By hand, fold in the chocolate and figs. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes, until the cake pulls away from the sides of the pan and a knife inserted into the center tests clean. Cool the cake in the pan on a rack for about 10 minutes. Invert the cake onto a plate, remove the pan and cool completely.
TO MAKE THE WHITE CHOCOLATE GLAZE:
In a very small saucepan on low heat, melt together the chocolate and the milk or cream. Stir constantly to prevent scorching. Use a pastry brush to evenly coat the surface of the cake with the melted white chocolate.
*Or use 6 oz. of finely chopped or grated white chocolate. In the bowl of a food processor, this is an easy task, just cut the chocolate in chunks and whirl.
**12 ounces of figs will yield 2 cups of chopped pieces about the size of blueberries.
Servings: 16
Source: Moosewood Restaurant Celebrates
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