From the kitchen
Cashew Milk Pound Cake
A dense, buttery pound cake with a tight, rich crumb, made tender with cashew milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Softened Butter
- 2 1/2 cups Sugar
- 5 Eggs
- 1 cup Cashew Milk
- 1 tbsp Vanilla Extract
Method
- Preheat oven to 325°F and grease a bundt or loaf pan.
- Whisk the flour, baking powder, and salt together.
- Cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time.
- Alternate folding in the dry ingredients and cashew milk, ending with the dry ingredients, then stir in the vanilla.
- Pour into the prepared pan and bake 65 to 75 minutes, until a toothpick comes out clean.
Kitchen note
This dense a batter benefits from the long, low bake to cook through evenly, resist raising the oven temperature to speed it up, which risks a burnt exterior before the center sets.
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