Honey Wheat Pound Cake

I can't keep up with the Kardashians. I'm up to season 3 so far. 

Don't get me wrong, and don't freak out, I did know about the K'dashes before, I was just following Kim and Kourtney take New York.

 Is everyone okay now that we got that sorted?

No one got freaked out by reading the first sentence thinking that I had no idea about the fam? Cool! We're now on the same page...

I had a continuous five hour marathon last night. No joke, the only time I got up was to run back to the kitchen for more food because I was depressed at how thin Kourtney is.

I want to be a Kardashian.. I have to admit it. 5 sisters and one (hot) brother in one house along with only the coolest mum ever and her puppy dog follower husband. Gotta love the show.

This is really awkward to admit but my friend from school tweeted Khloe Kardash and she actually replied.

Hold up.

She actually replied.

Hold your horses.

She actually replied.

Nonono, I would of had a freak out there and then. So (because I'm pretty desperate) I tweeted her............. 6 times. Yes. 

Anyway we were talking about honey wheat pound cakes were we not?

By the way... my batter was out of this world in fluffiness. 

Take a deep breath guys, from here on it's food porn.

As you can probably see; I made this on a Friday night and I left it in the oven after it was cooked. But.. um.. I wake up in the morning and it was as flat as a bloody pancake. So much for all that bloody effort. Anyway.. when it was in the oven during the cooking process it rose beautifully and I was so exciteed.

Then I wake up on a Sunday morning and this is what I face.

I love life. 

Honey Whole Wheat Pound Cake

     makes 1 9 x 5-inch loaf and 6 muffins

2 1/4 cups white whole wheat flour or whole wheat pastry flour

2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks (12 Tablespoons of butter)

1 cup sugar

1/2 cup honey

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

Method

Preheat oven to 350 degrees F.  Butter and flour the loaf pan and muffin tins.  

Whisk the flour, baking powder and salt together in a small bowl and set aside.  

In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes.  Add the vanilla extract.  Add the eggs one at a time, beating for about one minute after each addition.  Scrape down the bowl as needed.  Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients.  Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.  

Transfer the batter to the prepared pans.  Smooth the top down and bake the cake for about  hour and the muffins for about 20 to 25 minutes.  The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.  

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.