Baptist Pound Cake with Chocolate Icing
White Whole Wheat Flour
Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family's diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour; gradually increase the percentage of whole wheat until your baked good's flavor and texture are just the way you like them. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that's just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.
Having showed you that (for my diabetic friends on JAP)I am posting the regluar recipe for the Pound cake and what I subsituted for sugar and flour..
When I was making this cake I was wondering if it would go bouncing all over the floor and be hard as a rock LOL Because I have to tell you this is my first attempt of baking with whole wheat flour.
But I will NOT go without my goodies so having said that I will go type out the recipe!
1/2 ccrisco oil
3 csugar or splenda blend
3 call purpose flour or white whole wheat flour
1 tspbaking powder
1 tspvanillia extract
1/2 tspalmond extract
1/2 tsporange extract
1/2 tsplemon extract
·sugar free melting chocolate
·a little milk to thin it out.. or just use your favorite icing
How to Make Baptist Pound Cake with Chocolate Icing
- Cream the butter, oil and sugar or splenda blend until light and fluffy.
- Add 6 eggs one at a time ...beating well after each addition. Add all the extracts and beat well into the mixture.
- Sift the flour and baking powder together .
place some of the milk in the bowl and then add some of the sifted flour alternately with the milk, ending with the flour. Beat well, scraping sides and bottom of bowl well.
- Pour into a well greased and floured 10 cup tube pan
and place in a cold oven.
- Bake at 350 degrees for 1 1/2 hours and do NOT open the oven while baking.
- When the cake has cooled and inverted onto a plate or cake platter.. cover top with icing and it will dribble down the sides. Since I made this cake I found out from someone on JAP that you can make powdered sugar using splenda and corn starch and running it through a blender.. That will be my preferred method from now on!!