Carob Poundcake
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
butter
or margarine, softened |
|
| 355 | ml |
honey
|
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 118 | ml |
carob powder
|
* |
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
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.
