White Chocolate Roasted Pecans Candied Orange Peel Cake
Indulge in a symphony of flavors with this White Chocolate Roasted Pecans Candied Orange Peel Cake, a decadent dessert that balances sweetness, nuttiness, and citrusy zest in every bite. This moist and tender cake combines chunks of creamy white chocolate, the crunch of roasted pecans, and the vibrant burst of candied orange peel, creating a rich flavor profile that’s perfect for celebrations or a refined afternoon tea. With simple steps and ingredients, this recipe is approachable yet yields an impressively elegant result. Dust it with a light sprinkle of powdered sugar for a classic finish and serve it as an irresistible centerpiece that will have everyone coming back for seconds. Tags: white chocolate dessert, roasted pecans cake, candied orange peel recipe, holiday cakes, easy baking recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (room temperature)
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1 cup White chocolate (chopped or chips)
- 0.75 cups Pecans (roasted and roughly chopped)
- 0.5 cups Candied orange peel (chopped)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the chopped white chocolate, roasted pecans, and candied orange peel using a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cooled cake with powdered sugar before serving for an elegant presentation.
Nutrition Facts
Calories |
6139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.2 g | 434% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 707.4 g | 257% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 486.2 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 790 mg | 61% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
