Spelt Pound Cake Recipes

SPELT POUND CAKE

Spelt Pound Cake image

One of our favorite recipes here at Small Valley Milling! Elaine's spelt pound cake will be a recipe that your whole family will love!

Provided by By Elaine Steigman

Number Of Ingredients 10

Ingredients

1 c. butter (warm to room temperature)
3 c. granulated sugar
6 whole eggs (let them come to room temperature)
1 1/2 c. organic whole spelt flour
1 1/2 c. organic white spelt flour
1/4 tsp. baking soda
1/4 tsp. salt
8 oz. sour cream
2 tsp. vanilla extract
1 tsp. almond extract

Steps:

In a large mixing bowl, cream butter and sugar well. Add eggs, one at a time, beating well after each. Mixture should be a light lemon color. Mix flour with salt and soda, add to butter/sugar/egg mixture, alternating with sour cream. Mix thoroughly. Blend in flavorings. Bake in butter greased and flour Bundt pan for 1 hour and 15 minutes at 325 degrees F. Chill, slice and serve with whipped cream or fresh fruit.

SPELT BREAD

Spelt Bread image

Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting (25 pounds of flour later) this fabulous bread was born! It's so simple it's ridiculous! You won't even taste the vinegar in it!

Provided by jynx

Categories Ingredients Whole Grain Recipes Spelt Recipes

Time 2h25m

Yield 10

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package rapid-rise yeast
3 cups spelt flour
1 ½ tablespoons white sugar
1 teaspoon salt
1 cup warm water
2 tablespoons cooking oil
¾ teaspoon white vinegar

Steps:

Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 27.3 g, Fat 3.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 234.8 mg, Sugar 3.1 g

SUPER MOIST CHOCOLATE SPELT CAKE

Super Moist Chocolate Spelt Cake image

Some people like to cheat and eat the warm cookies and cakes. Don't do that with this one, it needs to cool, but once it does.... Trust me, this will be thee best spelt cake you've ever had. It's so spongy, moist, and decadent. For the cocoa powder, use Green and Blacks Organic Cocoa Powder.

Provided by OrganiKiss Catering

Categories Dessert

Time 1h5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 11

Ingredients

2 cups raw sugar
1 3/4 cups spelt flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
2 eggs
1 cup milk or 1 cup rice milk
1/2 cup melted butter
2 teaspoons vanilla extract
1 cup boiling water

Steps:

Heat oven to 350°F Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
VARIATIONS:.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

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