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Old Fashioned Pound Cake Recipe
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Unbleached flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon (Ground Nutmeg May Be Substituted)|
|Butter||2⁄3 Cup (10.67 tbs), softened|
|Honey||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2548 Calories from Fat 1223
% Daily Value*
Total Fat 139 g213.5%
Saturated Fat 82 g409.9%
Trans Fat 0 g
Cholesterol 957 mg
Sodium 1370.3 mg57.1%
Total Carbohydrates 305 g101.7%
Dietary Fiber 10 g40%
Sugars 186.9 g
Protein 36 g72.6%
Vitamin A 89.8% Vitamin C 2.3%
Calcium 91.7% Iron 63.1%
*Based on a 2000 Calorie diet
Butter an 8 1/2 X 4 1/2 X 3-inch loaf pan, and line bottom with ungreased parchment paper.
(Wax paper may be substituted.) In a medium-size bowl, sift together whole wheat pastry flour, unbleached white flour, baking powder, baking soda, and mace.
In the large bowl of an electric mixer, beat butter until fluffy.
Add honey in a slow stream, then eggs, 1 at a time, and vanilla.
Do not rush this stage, but beat thoroughly after each addition.
Add flour mixture in 4 additions, beating just enough to blend each time.
Spoon batter into prepared pan, and bake on middle shelf of oven for 45 to 50 minutes.
If cake browns before it's done, lay a sheet of aluminum foil loosely over the top as it bakes.
Do not test until cake has risen and split; the split should not appear moist.
A cake tester or food pick inserted into the center should come out clean and dry.
Cool cake in pan on a wire rack until it can be handled.
Remove from pan, and cool completely.
Do not remove parchment paper until cake is sliced.