Fudgy Pound Cake
From jo_jo_ba 15 years ago
- 75 minutes to make
- Serves 10
This is easy to make, and uses ingredients most of us already have on hand. You can even make a double or triple batch of this rich and moist cake, storing extra loaves in the freezer. Just wrap in plastic wrap then foil - they keep up to 3 months and are great Christmas gifts! Read more See less
Ingredients
- 1/2 cup butter, softened shopping list
- 1 cup sugar shopping list
- 1/3 cup brown sugar shopping list
- 3 eggs, beaten shopping list
- 1 tbsp vanilla shopping list
- 1/2 tsp almond extract (optional) shopping list
- 1 cup flour shopping list
- 3/4 cup spelt (or whole wheat) flour shopping list
- 2/3 cup unsweetened cocoa powder, sifted shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 tsp fine salt shopping list
- 1/4 cup honey shopping list
- 1 cup low fat sour cream shopping list
How to make it
- Preheat oven to 350F, grease and flour a loaf pan.
- Cream butter and sugars until light and fluffy.
- Add eggs and extracts and blend well.
- Whisk together flours, cocoa, baking powder, baking soda and salt.
- In another small bowl, combine honey and sour cream.
- Add flours alternately with cream mixture to the butter/sugar blend, mixing well after each addition.
- Bake 1 hour and 25 minutes.
- Cool 10 minutes in pan before turning out and cooling completely.
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