Mama's Kitchen
whole wheat cake:
Indulging in the warmth and richness of a homemade dessert is a delight that few experiences can match. If you’re on the lookout for a wholesome treat that combines the goodness of whole wheat with the natural sweetness of honey, then the Whole Wheat Honey Cake is a perfect choice. This delectable dessert not only satisfies your sweet cravings but also offers a healthier alternative with the inclusion of whole wheat flour. Follow along as we guide you through the steps of creating this delightful Whole Wheat Honey Cake, ensuring a flavorful and guilt-free indulgence.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Eggs | 3 |
| Honey | 1 cup |
| Olive Oil | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Greek Yogurt | 1 cup |
| Walnuts (chopped) | 1/2 cup |
| Raisins | 1/2 cup |
Instructions for whole wheat cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a cake pan.
- Combine Dry Ingredients: In a bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, beat the eggs and then add honey, olive oil, vanilla extract, and Greek yogurt. Mix until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in Walnuts and Raisins: Gently fold in the chopped walnuts and raisins into the batter.
- Pour into Pan: Pour the batter into the prepared cake pan, spreading it evenly.
- Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Table: Time Duration whole wheat cake
| Step | Time Duration |
|---|---|
| Preheating the Oven | 10 minutes |
| Mixing Dry Ingredients | 5 minutes |
| Mixing Wet Ingredients | 5 minutes |
| Combining Wet and Dry Mixtures | 5 minutes |
| Folding in Walnuts and Raisins | 3 minutes |
| Pouring into Pan | 2 minutes |
| Baking | 40-45 minutes |
| Cooling | 10 minutes |
| Total Preparation and Baking Time | 80-85 minutes |
FAQs (Frequently Asked Questions):
Q: Can I substitute whole wheat flour with all-purpose flour? A: While whole wheat flour adds a nutty flavor and nutritional benefits, you can use all-purpose flour if desired. Adjust the quantity as needed.
Q: Can I use other nuts instead of walnuts? A: Absolutely! Feel free to experiment with your favorite nuts such as almonds, pecans, or hazelnuts.
Q: Can I replace honey with another sweetener? A: Yes, you can use maple syrup, agave nectar, or even brown sugar as alternatives to honey.
Q: How should I store the Whole Wheat Honey Cake? A: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Indulge in the wholesome goodness of this Whole Wheat Honey Cake, perfect for satisfying your sweet tooth without compromising on health. Enjoy!