Tuesday, January 12, 2016

Whole Wheat Pound Cake

Whole Wheat Pound Cake
Birthdays are definitely an occasion when healthy eating is not the first thought that comes to mind.  This cake is not necessarily a health food that you should eat every day, especially when covered in frosting and jelly beans, but I love the simplicity, richness, and old fashioned nature of this recipe.  I first remember hearing the term "pound cake" while reading the Laura Ingalls Wilder series as a young child, although I am sure my mom, an avid baker, had made me one without me even knowing it before then.  If you are a regular on my blog, you know that I like rich, dense desserts, so of course this type of super heavy pound cake is an all time favorite.  If you prefer light, fluffy cakes, then this recipe is definitely not for you, but if you want to feel like a pioneer woman, and bake a cake that you can really sink your teeth into, then this is perfect.

I made this corn cob cake for my son's 11th birthday this past fall when he had his party at a corn maze. It was a huge hit with the kids and the parents, and it wasn't just because of the jelly beans that took me almost two hours to place.  Crazy, I know, and as one of my mom friends commented, "you have way too much time on your hands."  Definitely not true, I just chose this cake as a priority one afternoon and made sure I got it assembled in time.  Of course, in the name of nutrition, I used more than half whole wheat flour, and all organic ingredients to make this, so it's definitely better for you than something you would buy in a store, or the "pound cake" that comes in a box and lasts for months on a shelf.  Definitely not the same thing.  I have been meaning to make a chocolate version of this recipe, and promise to post it as soon as I get around to baking it. Just remember to eat this dessert in moderation so you don't end up gaining a pound too!  ;)

Whole Wheat Pound Cake

2 C. organic whole wheat pastry flour
1 1/4 C. organic white flour
1 T. salt
2 C. (4 sticks) organic unsalted butter, softened
2 C. organic white sugar
1 tsp. pure vanilla extract
9 large, room-temperature, organic eggs

Preheat the oven to 325 degrees. Combine the flours and the salt in a bowl. Cream the butter and sugar with a mixer on high speed until pale and fluffy, for about 8 - 10 minutes, scraping down the sides of the bowl every couple of minutes. Reduce the speed to medium, and add the vanilla extract. Add in the eggs 2 at a time, mixing thoroughly after each addition and scraping down the sides. Reduce the speed to low, and add the flour mixture slowly, mixing until just incorporated. Spray a 9 x 13 inch pan with non-stick spray and line with waxed paper.  Bake for about 50 minutes.  Cool on a wire rack.

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