White Chocolate, Roasted Pecans & Candied Orange Peel Cake - cooking recipe

Ingredients

1/2 cup unsalted butter, soft
1 1/2 cups white sugar or 1 1/2 cups vanilla sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 cup sour cream
1 cup orange juice
4 white chocolate baking squares, chopped
1/8 cup candied orange peel, finely chopped
1/2 cup roasted pecan, finely chopped
1 tablespoon orange rind, grated
glaze
2 white chocolate baking squares, chopped
2 tablespoons orange juice
1 teaspoon orange rind
1 cup icing sugar

Preparation

Preheat oven to 325 degrees.
Grease and flour a bundt pan.
In a large bowl beat butter and sugar until light and fluffy.
Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
Now in a small bowl add the sour cream and orange juice together.
Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
Sir until all chocolate is melted.
Add the icing sugar and orange rind mix until smooth.
Drizzle over cake.