Scrumptious Wheat Pound Cake

• butter-flavored cooking spray
• 3 cups granular sucralose sweetener (such as Splenda(R))
• 2 cups non-dairy margarine
• 6 eggs, at room temperature
• 4 cups whole wheat pastry flour, divided
• 1 cup liquid non-dairy creamer
• 1 (12 fluid ounce) can evaporated goat milk
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup honey (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
2. Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.
3. Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
5. Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.

butter, granular sucralose sweetener, nondairy, eggs, whole wheat pastry flour, liquid nondairy, evaporated goat milk, vanilla, baking powder, salt, honey

Taken from www.allrecipes.com/recipe/257229/scrumptious-wheat-pound-cake/ (may not work)