From Wheatberries to Pound Cake | Fresh Milled Flour Baking #poundingintomarch25

Fresh Milled Wheat Pound Cake | NutriMill Baking Magic! Thanks for thinking of me. Sheri ‪@SouthernRootsCooking‬ #poundingintomarch25 In this video, I’m making a delicious homemade pound cake using fresh milled wheatberries in my NutriMill! 🌾🍰 If you’ve ever wondered how fresh milled flour works in baking, this recipe is a great place to start. The result? A soft, rich, and flavorful pound cake with all the wholesome goodness of freshly ground wheat! 👩‍🍳 What You’ll See in This Video: ✅ Milling wheatberries into fresh flour with the NutriMill ✅ Step-by-step pound cake recipe using fresh milled flour ✅ Tips for baking with whole grain flour ✅ A taste test of the final result! If you love from-scratch baking and want to explore fresh milled flour, this recipe is a must-try! Don’t forget to like, subscribe, and hit the bell so you never miss a new video. ✨ Have you baked with fresh milled flour before? Let me know in the comments! 📌 Ingredients & Recipe Details: Printable Recipe https://docs.google.com/document/d/1A... Liqueur Pound Cake 1 ½ cups butter 340 g 3 ¾ cup powdered sugar 450 g 6 large eggs 1 tsp Vanilla (5ml) 2 ¾ cup cake flour 345g In a large bowl, use an electric mixer to beat the butter until creamy, sift powdered sugar and gradually add it to the butter. Beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add Vanilla, gradually mix in flour. Butter 4 loaf pans and dust with flour. Scrape batter evenly into pans and smooth the top. Back in a 300 F (150 c) oven until a slender wooden pick comes out clean, about 50 mins. Cool pans on a rack for 5 mins. Run a knife around the edge of each pan and turn the cake out. Return cake to pan and poke 1 inch deep holes (2.5 cm) ½" (1.25 c) apart all over the top of the cakes. Immediately pour an equal amount of syrup over each cake. Let cool on rack for about 30 mins Liqueur Syrup Combine 2 cups of sugar 400 g ½ light corn syrup (honey) 120 ml and ¾ cup water in a saucepan. 180 ml Set over med high heat and stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil until sugar dissolves and liquid is clear, about 1 minute. (if you don’t cover the pan and if you stir while the syrup boils, crunchy sugar crystals will form on the finished cake) Remove from heat and uncover; let stand to cool slightly for about 5 mins. Stir in 1 ¼ cups (360 ml) rum, or almond, hazelnut or orange flavored liquor. Use or cool and cover. And let it stand at room temperature up to overnight. Makes 1 ½ cups of syrup. From Sunset Magazine December 1996 #poundingintomarch #freshmilledflour #NutriMill #HomemadeBaking #PoundCakeRecipe #WholeGrainBaking Click here to subscribe if you haven't already. And be sure to hit the notification bell so you don't miss any of the upcoming videos.    / @bramptongardener   Need help with your channel? Sign up for TubeBuddy with my affiliate link. https://www.tubebuddy.com/BramptonGar... Gardening in a suburban Garden in Canada in zone 5b/6a. Brampton Gardener on Facebook   / bramptongardener   Brampton_Gardener on Instagram   / brampton_gardener