This recipe came from Eating Well magazine, the January/February 2008 issue. We are not sure why the recipe comes to mind after the New Year, but it did again this year! This is a spectacular cake both in presentation and flavor. The link is here.
The recipe calls for white whole wheat flour, which is detailed in the Note on the recipe link. White whole-wheat flour has the same nutritional properties as regular whole-wheat flour, but the white version won’t discolor the cake. The need for this ingredient gives us an opportunity to recommend another of our favorite food catalogs, namely King Arthur Flour of Norwich, Vermont. The web link for online ordering is here.
We use Philadelphia reduced-fat cream cheese where the recipe calls for Neufchâtel.
This recipe takes some time and effort, but we hope you will be thrilled with the product!