Last week I posted an attempt at changing up Mrs Dull’s wonderful old-fashioned white cake to a healthier version that went badly awry. This week I’ve made a second pass at it and we have — Success!
Since a lack of moisture for soaking was the source of my overzealous addition of buttermilk I decided to switch to honey as my sweetener. But in addition to that, I can get honey much cheaper than sucanet and it’s local too! Double bonus points! So I’d rather use the honey. I bumped up the baking powder just a touch and added 1/2 cup of water. I went very slowly this time adding more liquid, just a little at a time till the batter looked about right. I think I must have added more buttermilk than I thought in last week’s failed version.
I’ll post the frosting in a bit. For now, it is very similiar to this one from Our Nourishing Roots.
Mrs Dull’s recipe is on page 247 of “Southern Cooking”.
- Replaced most of the water with buttermilk.
- Replaced the white flour with whole wheat pastry flour.
- Soaked the flour for 7 hrs in a buttermilk, water and honey mixture.
- Replaced the sugar with honey.
Soaked Whole Wheat White Cake
Recipe Type: Desert
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 8 servings
- Whole Wheat Pastry Flour – 3 Cups
- Traditional Buttermilk – 2/3 Cup
- Egg Whites – 6
- Honey – 2/3 Cup
- Vanilla – 1 teaspoon
- Baking Powder – 5 teaspoons
- Butter – 3/4 Cup
- Water – 1/2 Cup
- Mixer (optional)
- 2 Bowls and a spoon
- 2 Cake Tins
- Cooling Rack
- Blend the buttermilk, honey and water with the whole wheat flour and put aside for at least 7 hours.
- Blend the butter with buttermilk/flour mixture in a separate bowl. Mix in the egg whites. Mix in the baking powder and vanilla.
- Butter the tins well and pour into the tins.
- Bake about 30 minutes at 375 until the center is done.
- Remove from tins and place on a cooling rack.