Carob Poundcake

This is a pound cake that means business. A full pound and a half of butter gets creamed with honey until fluffy, six eggs get beaten in one at a time, and whole wheat flour blended with carob powder gives the crumb a nutty, earthy depth you won’t get from a regular chocolate cake.

It bakes low and slow in a tube pan until the crust is golden and the inside is dense, moist, and fragrant.

Honey does all the sweetening here, lending a floral note that pairs beautifully with carob’s mild, toasty warmth.

Slice it thick and serve it plain with coffee, or dress it up with a dusting of powdered sugar and fresh berries.

Pro Tips

• Cream the butter and honey thoroughly. This step builds the cake’s structure. Beat them together for a solid 3 to 4 minutes until the mixture is pale and airy.
• Add eggs one at a time. Rushing this step can break the emulsion and leave you with a dense, heavy cake. Let each egg fully incorporate before adding the next.
• Swap half the whole wheat for all-purpose if you want a lighter crumb. The recipe even suggests it. Full whole wheat gives a heartier, more rustic texture.
• Don’t open the oven for the first 45 minutes. Pound cakes are sensitive to temperature drops, and peeking can cause the center to sink.