Whole Wheat Pound Cake Food

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WHOLE WHEAT OATMEAL POUND CAKE



Whole Wheat Oatmeal Pound Cake image

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

1 cup all-purpose flour
1 cup oats
1 cup whole wheat flour
3 teaspoons baking powder
1 cup light brown sugar
1 cup reduced-fat evaporated milk
1 cup melted margarine or 1 cup butter
4 eggs or 1 cup egg substitute
1/2 cup raisins
1/2 cup chopped pecans

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

WHOLE WHEAT POUND CAKE



Whole Wheat Pound Cake image

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

1/2 cup turbinado sugar
1/3 cup honey
1/3 cup low-fat plain yogurt
1/2 cup butter, softened
2 eggs
1/2 cup low-fat milk
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon aluminum free baking powder

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



Scrumptious Wheat Pound Cake image

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

butter-flavored cooking spray
3 cups granular sucralose sweetener (such as Splenda®)
2 cups non-dairy margarine
6 eggs, at room temperature
4 cups whole wheat pastry flour, divided
1 cup liquid non-dairy creamer
1 (12 fluid ounce) can evaporated goat milk
1 tablespoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
¼ cup honey

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

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