Cappuccino Pound Cake
1 cup butter or margarine, softened
2 cups packed brown sugar
2 tablespoons instant coffee powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup milk
2 cups chopped walnuts
Powdered sugar, for garnish
Walnut halves, 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, thenb
remaining flour. Add chopped walnuts, mixing just
until distributed. Pour into well-greased and floured
10-inch tube pan. Bake in preheated 350 Degree 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.
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