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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is easy to make, and uses ingredients most of us already have on hand. You can even make a double or triple batch of this rich and moist cake, storing extra loaves in the freezer. Just wrap in plastic wrap then foil - they keep up to 3 months and are great Christmas gifts! Read more ! Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1/3 cup brown sugar |
3 eggs, beaten |
1 tbsp vanilla |
1/2 tsp almond extract (optional) |
1 cup flour |
3/4 cup spelt (or whole wheat) flour |
2/3 cup unsweetened cocoa powder, sifted |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 tsp fine salt |
1/4 cup honey |
1 cup low fat sour cream |
Directions:
1. Preheat oven to 350F, grease and flour a loaf pan.
2. Cream butter and sugars until light and fluffy.
3. Add eggs and extracts and blend well.
4. Whisk together flours, cocoa, baking powder, baking soda and salt.
5. In another small bowl, combine honey and sour cream.
6. Add flours alternately with cream mixture to the butter/sugar blend, mixing well after each addition.
7. Bake 1 hour and 25 minutes.
8. Cool 10 minutes in pan before turning out and cooling completely.
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