Cappuccino Pound Cake
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||2 Cup (32 tbs)|
|Instant coffee powder||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Walnuts chopped||2 Cup (32 tbs) (Diamond)|
|Powdered sugar||1 Tablespoon (For Garnish)|
|Walnut halves||1 Tablespoon (Diamond -For Garnish)|
In large bowl, cream butter, brown sugar, coffee powder, cinnamon and salt, beating until light and fluffy.
Beat in eggs, one at a time, mixing well after each addition. (Batter may look curdled.)
In small bowl, combine flours.
On low speed, mix 1/2 of the flour mixture into the creamed mixture, then the milk, then remaining flour.
Add chopped walnuts, mixing just until distributed.
Pour into well-greased and floured 10-inch tube pan.
Bake in preheated 350Â°F oven 50 to 60 minutes or until pick inserted in center comes out clean.
Cool in pan 15 minutes.
Loosen edges and remove from pan.
Cool completely on wire rack.
Before serving, dust with powdered sugar and garnish with additional walnuts, if desired.