Recipes and Cooking Cherry-Smothered White Chocolate Pound Cake Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Bake Time: 30 mins Cool Time: 15 mins Stand Time: 30 mins Total Time: 25 mins Servings: 16 Jump to Nutrition Facts Ingredients ⅔ cup buttermilk 4 egg whites Nonstick cooking spray for baking 2 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ¾ cup granulated sugar ½ cup shortening 1 teaspoon vanilla 2 ounce white chocolate (with cocoa butter), melted and cooled 1 ounce white chocolate (with cocoa butter), melted (optional) 1 recipe Cherry Compote Cherry Compote 1 cup orange juice ¼ cup sugar 1 tablespoon cornstarch 1 ½ cup fresh cherries, pitted and quartered, or frozen sweet cherries, thawed 2 tablespoon brandy (optional) Directions Allow buttermilk and egg whites to stand at room temperature for 30 minutes. Preheat oven to 325°F. Coat a 10-inch fluted tube pan with cooking spray for baking; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl beat granulated sugar and shortening with an electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Beat in the 2 ounces melted white chocolate. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading top evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. (Cake will appear shallow in the pan.) Cool in the pan on a wire rack for 15 minutes. Invert cake onto a wire rack and cool completely. If desired, transfer the 1 ounce melted white chocolate to a small resealable plastic bag. Snip off a tiny corner of the bag. Drizzle melted white chocolate over the cooled cake. Let stand until set. To serve, cut cake into 16 slices and top with Cherry Compote. Cherry Compote In a small saucepan bring orange juice just to boiling over medium heat. In a small bowl combine the sugar and cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in the fresh or thawed frozen sweet cherries and, if desired, brandy. Cool slightly before serving. Rate it Print Nutrition Facts (per serving) 213 Calories 8g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 213 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 1mg 0% Sodium 136mg 6% Total Carbohydrate 32g 12% Total Sugars 18g Protein 3g Vitamin C 8.9mg 45% Calcium 33mg 3% Iron 0.9mg 5% Potassium 119mg 3% Fatty acids, total trans 1g Folate, total 34.7mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.