Best 4 Scrumptious Wheat Pound Cake Recipes
Scrumptious wheat pound cake is a classic dessert that can be enjoyed by people of all ages. It is a moist and dense cake with a slightly crumbly texture and a rich, buttery flavor. Wheat pound cake is perfect for any occasion, from birthdays and holidays to simple gatherings with friends and family. It can be served plain or with a variety of toppings, such as frosting, fruit, or ice cream. If you are looking for a delicious and easy-to-make dessert, scrumptious wheat pound cake is definitely worth trying. Here, we will go through a step-by-step process to create the ultimate scrumptious wheat pound cake.
Let's cook with our recipes!
WHOLE WHEAT POUND CAKE
Healthier version but not lacking in taste. Trying to get the nutritional content on this as it came out exactly as I was hoping. Dense, soft texture and taste seems to be just right; not overly sweet but very flavorful. I buy the small loaf tins and make two at a time; one for my daughter with carob chips and one for me either plain or with fresh mango chunks. I will also try making this into muffins and freezing; will update if it works out. Very versatile recipe; hope it works for you.
Provided by jennifer in new jer
Categories Dessert
Time 16m
Yield 2 mini loaves, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
- Stir to mix ingredients well.
- Add flour and baking powder alternately with milk.
- If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
- Mix well.
- Spoon batter into greased mini loaf pans or one larger one.
- Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
- Check with toothpick for doneness; they will get golden brown on top.
- Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.
SCRUMPTIOUS WHEAT POUND CAKE
This is a tasty treat our family put together one night to accommodate a diet that restricted us from eating white flour, sugar, and dairy. It turned out pretty well and we wanted to share with others who might have similar restrictions. We hope you enjoy!
Provided by tgbryant
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.
- Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.
Nutrition Facts : Calories 690.3 calories, Carbohydrate 50.9 g, Cholesterol 123.4 mg, Fat 47.5 g, Fiber 3.7 g, Protein 11 g, SaturatedFat 18.3 g, Sodium 648.1 mg, Sugar 7.4 g
EXCELLENT PUFFED WHEAT CAKE
Steps:
- Line a 9x13-inch baking pan with parchment paper.
- Place puffed wheat cereal in a large bowl.
- Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
- Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 21.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 50.3 mg, Sugar 11.7 g
WHOLE WHEAT OATMEAL POUND CAKE
Not very dense and perfect for breakfast.o make it lighter, use low-fat butter, splenda brown sugar blend and egg substitute. Recipe courtesy of Carnation evaporated milk.***Thanks to FloridaNative's review, I changed the cooking time as well as revised the cooking instructions. *NOTE* This bread may also be baked in a square pan to prevent it from not cooking evenly
Provided by Mami J
Categories Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a loaf pan. In a large bowl.
- Whisk together the dry ingredients (first 5).
- Add the milk, margarine, and eggs, mixing just until combined.
- Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again.
- Let cool a few minutes and unmold.
- Serve warm or at room temperature.
Nutrition Facts : Calories 401.2, Fat 21.3, SaturatedFat 3.6, Cholesterol 70.5, Sodium 300.2, Carbohydrate 47.6, Fiber 3.5, Sugar 21.6, Protein 7.5
Tips:
- To ensure a moist and tender pound cake, use room temperature ingredients. This allows the ingredients to blend together more easily, resulting in a smooth batter.
- Do not overmix the batter. Overmixing can result in a tough and dense cake. Mix just until the ingredients are combined.
- Use a bundt pan or loaf pan that has been greased and floured. This will help the cake to release easily from the pan.
- Bake the cake at the correct temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and may be dry.
- Allow the cake to cool completely before frosting. This will help the frosting to set properly.
Conclusion:
Wheat pound cake is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover wheat flour and makes a perfect addition to any dessert table. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite.
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