![]() |
Whole Wheat Pound Cake |
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.
No comments:
Post a Comment