Whole Wheat Pound Cake
A hearty whole wheat pound cake with a rich, nutty flavor and tender crumb. Its balanced sweetness and wholesome wheat taste make it perfect for breakfast, tea time, or as a snack. The optional black walnuts add a delightful crunch and depth to this classic, rustic treat.
Ingredients
Instructions
- Cream butter and Crisco together until smooth and fluffy.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together whole wheat flour, all-purpose flour, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Stir in vanilla and milk until the batter is smooth.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To achieve a lighter texture, ensure your butter and Crisco are at room temperature before creaming. You can substitute half of the sugar with honey or maple syrup for a unique flavor. If you don't have black walnuts, pecans or regular walnuts work well. For a hint of citrus, consider adding the zest of a lemon or orange to the batter.
Serving Suggestions
Serve the pound cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with fresh berries and whipped cream or a scoop of vanilla ice cream. For a delightful beverage pairing, try it with Pineapple Raspberry Punch for a refreshing contrast to the rich cake.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and foil, then freeze for up to three months. To reheat, simply place slices in a microwave for 10-15 seconds or warm in an oven at 300°F (150°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Pound Cake contains roughly 1533 calories, with 16g protein, 109g carbohydrates, and 108g fat. It is an excellent source of protein (33% of the Daily Value) and iron (27% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use only whole wheat flour for this recipe?
While you can use only whole wheat flour, it may result in a denser cake. The combination of whole wheat and all-purpose flour provides a better texture. If you prefer a gluten-free option, consider using a gluten-free flour blend, but adjust the liquid slightly as needed.
How do I know when the pound cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I add flavor variations to the pound cake?
Absolutely! You can incorporate spices like cinnamon or nutmeg, or add extracts such as almond or coconut for different flavor profiles. Additionally, folding in chocolate chips or dried fruit can add delightful surprises in every bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).