5 5eggeggs
1 1cup cup(250 mL) (250 mL) butter, softened
1-1/2 1-1/2cups cups(375 mL) (375 mL) granulated sugar
1 1tsp tsp(5 mL) (5 mL) vanilla
2 2cups cups(500 mL) (500 mL) cake-and-pastry flour
White Chocolate Glaze:
8 8oz oz(227 mL ) (227 mL ) white chocolate, chopped
1 1cup cup(250 mL) (250 mL) whipping cream, at room temperature
Candied violets

Cover eggs with warm water; let stand for 5 minutes. Drain; set aside.

In bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and flour just until blended. Spoon into greased floured 9- x 5-inch (2 L) loaf pan; bake in 350°F (180°C) oven for 1 to 1-1/4 hours or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

White Chocolate Glaze:In top of double boiler, over hot (not boiling) water, melt chocolate. Whisk in cream all at once until smooth. Refrigerate until slightly thickened, whisking occasionally, for about 20 minutes.

Meanwhile, cut loaf into 3/4-inch (2 cm) thick slices. Using 1-3/8-inch (3.5 cm) cookie cutter, cut out 3 or 4 rounds from each slice (freeze leftover cake for a trifle). Place rounds 1 inch (2.5 cm) apart on rack set over jelly roll pan. Spoon heaping tablespoonful (15 mL) of glaze over each round, covering completely. When all glaze has been used, pour glaze drippings from jelly roll pan through fine sieve (to remove any crumbs) and use to complete glazing.

Chill for at least 2 hours. (Can be refrigerated for up to 3 days or frozen for up to 2 weeks.) Garnish with candied violets.