Lisa's Luscious Pound CakeA luscious pound cake with three variations that is sure to be a winner with your family.
3 C unbleached flour (may mix unbleached and whole wheat pastry flour)
2 C evaporated cane juice crystals or turbinado sugar
3 1/2 Tbsp Featherweight baking powder heaping
1 Tbsp salt
1 1/2 C your favorite soymilk, plain or vanilla
1/2 C your favorite soymilk, plain or vanilla
1/2 pkg Mori-Nu silken tofu, firm (blended until smooth)
1 Tbsp your favorite vanilla flavoring, alcohol-free
2 Tbsp lemon juice
1 C canola oil
Preheat oven to 350° F. Mix dry ingredients together in a blender; blend liquid ingredients and tofu together. Slowly pour liquid mixture into dry mixture and gently blend together. Be careful not to overmix. Batter will initially be coarse. Add 2 Tbsp lemon juice to the batter and mix briefly. Batter will become smoother from lemon juice. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 to 45 minutes before applying frosting or glaze.
For lemon pound cake add lemon flavoring and/or 1/2 to 1 tsp grated lemon peel to batter.
For vanilla cake use Very Vanilla Silk soymilk and add a drop of vanilla to glaze.
For carob cake use 1 1/2 C turbinado, 1/2 C suscanat, 2 3/4 C flour, 1/2 C carob powder and 3 Tbsp Roma.
1 C confectioner's sugar (or blend evaporated cane juice crystals until it is powder and add a little cornstarch)
2 Tbsp water (or lemon juice for lemon glaze)
1 Tbsp your favorite soy margarine
1 1/2 C confectioner's sugar
1 Tbsp each carob powder and Roma
1-2 Tbsp warm water
Melt the margarine in a small saucepan and remove from heat. Sift sugar, carob, and Roma into the sauce pan; add 1 Tbsp warm water and mix thoroughly until smooth. Add a little extra water if too think.
Recipe by Donna Green Goodman
This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives