Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
We find that some days, when you need a snack, a treat, or something a little decadent for breakfast, there’s nothing like a classic pound cake loaf. We’ve learned, however, especially if you’re vegan or looking for a pound cake with seasonal fruits, it’s not always the easiest thing to make at home!
On the one hand, pound cakes are so moist, especially with berries or other fruit, that they need to get in your tummy in a few days, unless you store them in the fridge, which messes with their texture. On the other hand, a slice of pound cake can be quite filling! Unless you’ve got a house full of folks, it can be hard to make it through a whole loaf you’ve made yourself, no matter how delicious it is.
We sell our seasonal fruit pound cake by the slice so you can treat yourself each week to another burst of flavor from the season in a rich pound cake package.
In addition to vegan butter, we add butternut squash seed oil to our poundcake to up that buttery flavor that is so essential to the perfect slice. What is butternut squash seed oil? In short, it’s a revelation. As Stony Brook WholeHeartedFoods explains, it’s a “local alternative to European olive oil” with a flavor profile that has a “warm, buttery, nutty taste reminiscent of cashew or peanut.”
While our own farm is small and primarily focused on vegetables, we do grow a small amount of rhubarb, jostaberries, raspberries, blackberries, blueberries, and some other fruits and edible flowers. Each week, we look to see what is fresh and incorporate it in the pound cake of the week. Stay tuned for each week’s flavor.
This is a single serving of this product.
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