Spelt Pound Cake Recipes

SWEET POTATO POUND CAKE

Sweet Potato Pound Cake image

A light-tasting, fine-textured cake. Excellent for the holiday season.

Provided by ANNE MCCULLOUGH

Categories Desserts Cakes Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g

THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE

The Ultimate Healthy Blueberry Pound Cake image

This tender pound cake is always a huge hit with my family, and it's so easy to make! No mixer required - the best kind of recipe, in my book! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.

Provided by Amy's Healthy Baking

Categories Dessert

Number Of Ingredients 11

Ingredients

2 ¾ cups (330g) white whole wheat flour or gluten-free* flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tbsp 14g unsalted butter or coconut oil, melted and cooled slightly
3 large egg whites, room temperature
5 tsp vanilla extract
1 tbsp (15mL) liquid stevia
¾ cup (180g) plain nonfat Greek yogurt
1 cup + 2 tbsp (270mL) nonfat milk, divided
1 ½ cups (210g) fresh blueberries

Steps:

Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.

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