Carob Poundcake Recipe




Carob Poundcake Ingredients

1 1/2 lb soft butter or margarine
1 1/2 cup honey
6 eggs
3 cup whole wheat flour
1/2 cup carob powder
2 tsp baking powder
1 cup milk
1 tsp vanilla

A Recipe for
Carob Poundcake

 

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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This Carob Poundcake recipe is one of many in our Dessert Category.






The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.

Vince Staten


This Recipe for Carob Poundcake is one of thousands in the Recipes-to-go Dessert Cookbook.


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

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Carob Poundcake recipe - a tasty recipe for you to add to your collection!

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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

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Carob Poundcake

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Voltaire






Carob Poundcake Directions

Cream butter and honey together.Beat in eggs well.Sift dry
ingredients and alterantely with the milk and vanilla. Pour in a
greased and floured tube pan. bake 325 for 1 1/4 to 1 1/2 hours or
tested done.Note: you may substitute white flour for part of the
whole wheat flour

Recipe By :

Serves: 12

 

 

 

 

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Carob Poundcake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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