Mom's Special Pound Cake
2 cups sugar
1 cup butter, softened
5 egg substitute or 2 6oz. silken tofu
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup plant milk
1. Heat oven to 350° F.
2. Mix sugar, butter, egg egg substitutes and vanilla in large bowl.
3. Beat on low to mix ingredients well.
4. Beat on high for 5 minutes.
5. On low, add flour and baking powder alternately with milk.
6. Beat well after each addition.
7. Spoon batter into greased and floured 10 inch tube pan.
8. Bake for 65-75 minutes, until a pick comes out clean.
9. Cool for 15 minutes; invert onto cake plate.
Praline Sauce
1/4 lb vegan butter
1 cup dark brown sugar
1/4 cup Dark Karo syrup (corn)
1/2 cup water
2 tablespoons dark rum
1 teaspoon maple extract
1 cup pecans, chopped
1. Melt the vegan butter in a heavy saucepan.
2. Stir in the brown sugar.
3. Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
4. Continue boiling for a minute, stirring constantly.
5. Remove the pan from the heat and allow the mixture to cool slightly.
6. Stir in the rum, maple extract and pecans.
7. The sauce will thicken as it cools.
8. Serve slightly warm over good quality vanilla ice cream.
9. Should there be any left over, store it covered in the fridge.
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