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Carob Poundcake

 

35

Yield

12

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds butter
or margarine, softened
1 ½ cups honey
6 large eggs
3 cups whole-wheat flour
½ cup carob powder
*
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract

Directions

Cream butter and honey together.

Beat in eggs well.

Sift dry ingredients and add to creamed ingredients alterantely with the milk and vanilla.

Pour in a greased and floured tube pan.

Bake at 325℉ (160℃) for 1¼ to 1½ hours or tested done.

Note: you may substitute white flour for part of the whole wheat flour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 68465% of calories from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 374mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 32% Vitamin C 0%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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