Preheat oven to 325*<\/p>\n
Cream together:
\n2 cups white sugar
\n1 cup light brown sugar
\n2 sticks butter, softened
\n1\/2 cup shortening or applesauce<\/p>\n
6 eggs – add one egg at a time and beat well after each addition<\/p>\n
Mix in:
\n2 teaspoons vanilla
\n2 Tablespoons cinnamon (I used Vietnamese cinnamon which is a bit hotter)
\n1\/2 tsp baking powder, 1\/8 tsp salt<\/p>\n
Add 3 cups flour and 1 cup milk (add flour in thirds and 1\/2 cup milk after the 1st and 2nd cups)<\/p>\n
Grease and flour a bundt pan or 2 loaf pans. Pour in half the batter. Spoon biscoff spread on top of the batter (I used somewhere around 2\/3 cup). Try and keep the spoonfuls rather small. Top with remaining batter. Bake for between 1 hour and 1 hour and 20 minutes. (Really will depend on your oven and the weather. At least the weather seems to affect my pound cakes here in FL)<\/p>\n
When cake tests done, remove from oven and cool on rack for 10 minutes. Invert onto plate.<\/p>\n","protected":false},"excerpt":{"rendered":"
Preheat oven to 325* Cream together: 2 cups white sugar 1 cup light brown sugar 2 sticks butter, softened 1\/2 cup shortening or applesauce 6 eggs – add one egg at a time and beat well after each addition Mix in: 2 teaspoons vanilla 2 Tablespoons cinnamon (I used Vietnamese cinnamon which is a bit … Continue reading Biscoff Pound Cake<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-pound-cakes"],"_links":{"self":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":0,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"wp:attachment":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}