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mommywalker
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| Joined: | Tue Nov 27th, 2007 |
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| Posts: | 8 |
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Posted: Wed Jan 30th, 2008 03:56 am |
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I make special occasion cakes and have just recently started experimenting with using my freshly milled flour and honey crystals for cakes. They taste great but they are VERY heavy. Does anyone have any suggestions for making a light fluffy cake like those that I make with the awful white flour?
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KSherrill
Moderator
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Posted: Wed Jan 30th, 2008 10:36 am |
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This recipe was posted by another member a few months ago. To see the entire thread, go to General Recipes, Recipes, Cakes.
http://breadbeckers.mywowbb.com/forum9/104.html
Basic White Cake
4 cups freshly ground (very fine) soft white flour, sifted at least three times.*
2 cups succanat, sugar or tupelo honey
2 cups (aprox.) whole buttermilk
1/2 cup + 2 tbsp oil
3 eggs, beaten
2 Tbsp white vinegar or lemon juice
2 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
Pre-heat oven to 350 degrees. Using some of the flour, grease and flour two 8" or 9" cake pans (or one large sheet sheet pan). Beat the eggs.
Combine dry ingredients. Add wet ingredients and stir easily until mixed. Place in a mixer and beat on medium for about 3 minutes.
Pour into cake pans and bake for 25-40 mins, checking after 20 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Allow to cool in pans for 10 minutes.
Gently remove cakes from pans by inverting on a plate, frost and stack.
*I use the entire kernal, with all it's nutrition intact. I sift the flour in order to mix the dry ingredients together completely, and to put a bit of air and fluff into it. It does make a difference. And, I do it mainly because my grandmother did it that way (I am old enough to remember Grandma having her flour ground at Praters Mill every day).
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lovemyhome
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| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
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Posted: Sun Feb 3rd, 2008 01:52 pm |
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| I had the same problem. My family got to where they didn't even want my cakes. So instead of giving them all white cakes, I now mix about 1/2 c white flour in it and the rest wheat, and it does make them lighter. It's better to have them eat mostly wheat cakes than not at all or all white.
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mommywalker
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Posted: Mon Feb 4th, 2008 04:58 pm |
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Thank you both for your replies. I will try the recipe given with the 1/2 cup white flour substituted and see how that goes.
Thanks again!
Last edited on Mon Feb 4th, 2008 04:58 pm by mommywalker
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Gigmaster
Member
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Posted: Wed Mar 19th, 2008 05:54 am |
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Before you give up and go to the awful commercial flour, give the recipe that KSherrill posted a try. It will give you a reasonalby light cake, with all the nutrition intact.
Whole grain wheat will never give you as light a product as commerical flour, simply because the vitamins, Omega Oils and minerals are still intact, and have a certain weight, whereas all you get with commerical flour is raw starch, and a few added vitamins and minerals (about 5% of the original grain).
You can't get something for nothing. If you want health and nutrition, you're going to have to eat REAL FOOD. Real Food has weight, texture and consistency. It will stick to your ribs and let you know that you have really eaten something. My cakes may be slightly heavier than commercially-made ones (although I would challenge anyone to really be able to notice a significant difference), but when my peers eat them, they notice the robust flavor, and the satisfying feeling afterwards.
Give it one more try. I think you'll be glad you did.
Feel free to e-mail me if I can help.
Bon Apetit!
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dawnbrad
Member
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Posted: Fri Apr 11th, 2008 04:54 pm |
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| Do you have a pound cake recipe? I am comfortable using fresh flour, but not quite sure what to do about the 3 cups of white sugar my recipe calls for.
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Gigmaster
Member
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Posted: Sat Apr 12th, 2008 01:59 pm |
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Here is one of my favorites. It is an Old-Tme Sour Cream Pound cake that comes out moist and delicious.
Sour Cream Pound Cake
- 2 cups butter, softened
- 3 cups succanat or honey (Stevia can also be used, for a sugar-free cake)
- 6 eggs , beaten
- 1 teaspoon vanilla extract
- 3 cups freshly ground soft white wheat flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch ground mace
- 1 cup sour cream
- 1 tablespoon confectioners' sugar for dusting (optional-the sour cream-honey icing in the Bread Becker Book works great as well.)
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
- In a your mixer, cream together the butter and succanat (or honey) until smooth. Beat in the eggs a little at a time, mixing well after each, then add the vanilla. Combine the flour, baking soda, salt, and mace; mix into the batter just until smooth. Add the sour cream. Pour batter into the prepared pan, and spread evenly.
Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake. Dust with confectioners' sugar or icing before serving.
Bon Apetit!
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dawnbrad
Member
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Posted: Sat Apr 12th, 2008 06:09 pm |
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| Thanks so much! I can't wait to try it.
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