I was looking for a pound cake recipe with few eggs since my daughter is allergic to eggs. I followed the recipe as suggested but replaced the "1 egg + 2 whites" with 3/4 cup applesauce, 1-1/2 T Ener-G egg replacer, and 1T ground flaxseed. I baked in 2 mini-loaf pans for 50 minutes. The texture was very moist not crumbly like most egg-free cakes, and the flavor was good, not like my mom's traditional sour cream pound cake but I don't know if that's possible w/o eggs. But it was delicious in its own right, and I will be making it again.
We had my MIL today for the Icelandic tradition of "Kaffi og Kaka", aka coffee & cake. We always buy cakes for this. I'm just not very good at cakes, it's a bit of a family joke that I get up at the crack of dawn to make them & we all laugh about it. Today I did just that to surprise Siggi & his mom ... a first in 3 yrs of wedded bliss! Siggi & I ate the end pieces still warm from the oven as a "taste test" & then had it again w/his mom. We all loved this! I guess there are just some recipes that are twissis-proof & I'm really glad I found this one. You don't have to worry about this "adoption", Mommie. Yum!