looking for whole wheat cake

[loridori]

am trying to use more whole wheat, so looking for good whole wheat cakes, cookies or fruit breads, any suggestions out there? thanks

[Kathy B]

I feel pretty free to substitue WW pastry flour for all-purpose flour in many recipes. I think some lend themselves to that more than others (for instance, I probably wouldn't use WW flour in a lemon cake, but I would in chocolate, spice or banana). I use it in lots of cookie, bread and muffin recipes as well.

If you want to use regular WW flour, you can sub it for up to 1/2 of the AP flour with pretty good results. Some of it is trial and error, but I haven't had many mess-ups following that rule of thumb.

Hope that helps!

(And welcome to the BB!) :)

[sherri]

Hi Lori,
I use WW pastry flour for baking. Often times I will use half WW pastry and half white. Sometimes I will incorporate spelt. I make bread with regular WW flour, but don't really like the taste of it in baked goods. I have found it doesn't result in a tender product and it a big heavy. So, I would recommend WW pastry flour in cakes, cookies, etc over regular WW flour. Hope this helps!

[Grace]

Do you get Eating Well magazine? There is a carrot cake in the current issue that uses all WW pastry flour. I've made it three times already. SOOO delicious. You'd never know it was WW flour, either.