Preheat the oven to 350 F. This recipe will make 2 8X5 loaf cakes, 1 bundt cake (10 cups batter) or approximately 12 mini cakes--but it depends on your mini cake pans--different mini cakes are different sizes. Whatever you choose, thoroughly grease (I used spray) your pan/s and set aside.

Cream the butter and cream cheese together until fluffy and completely combined--depending on temperature of the butter and cream cheese, 3-5 minutes.

Add the sugar and beat until fluffy. Scrape the sides and bottom of the bowl as needed.

Add the eggs, one at a time, beating well after each addition. Scrape the sides and bottom as needed.

Mix in the vanilla.

Whisk together the flours, baking powder, salt and finely chopped white chocolate.

Mix this mixture into the butter-egg mixture by hand or on slowest speed. When it is completely incorporated, scrape the batter into the prepared pan/s.

For mini cakes, the baking time is about 20-28 minutes--there is a wide range because mini cakes can be 1-2 cups of batter usually. You will want to stay by the oven and use your nose and eyes to determine when to check for doneness. For loaf and bundt cakes, the time will be more like 60-70 minutes.

The cake is done when it is golden brown, pulling away from the edges of the pan, and a cake tester inserted into the center comes out clean or with only a few crumbs attached.

Let cool in pan/s for 5 minutes for mini cakes and 10-15 minutes for larger cakes, before inverting onto a rack and glazing.

White the cakes are baking, make the glaze: bring all of the ingredients to a boil in a small saucepan. If there is not enough liquid add water by the tablespoons, stirring, until the sugar melts. Taste. If it is way too sour for you, add a bit more sugar.

Brush the glaze all over the warm cakes. Repeat until all of the glaze is gone.

Let cool completely before serving.