WHOLE WHEAT POUND CAKE
WHOLE WHEAT FRUIT POUND CAKE
WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE
Whole Wheat Pound Cake
1/2 cup (1 sticks) butter or margarine
3/4 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
2 large eggs
3/4 cups all purpose flour
1/4 cups whole wheat all purpose flour
Optional for Whole Wheat Fruit Pound Cake
1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)
- Preheat oven to 350°F. Grease and flour 4 mini loaf pan.
- Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until well blended. Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition. Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
- Spoon batter into prepared loaf pan. Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean. Remove from oven. Cool 5 minutes in pan. Run knife around edges to release cake; cool additional 30 minutes. Remove from; transfer to wire rack to cool completely.
- Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter. The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
- Makes 4 mini loaves.
Cakes were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
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