Part 128 (2/2)

For best results, use a pan that's no bigger than 9 x 5-inches. Using an 8 x 4-inch pan also works great.

Remove from the oven and let cool in the pan 10 minutes, then carefully transfer the loaf to a wire rack to cool completely before slicing. Store the cake in an airtight container.

Variations: Nut, Chocolate Chip, and/or Fruited Pound Cake: Stir in to 1 cup of any of the following: toasted chopped walnuts, chocolate chips, raisins, dried sweetened cranberries, dried chopped cherries (if using cherries, omit the citrus extracts and use 1 teaspoon of almond extract instead).

Lemon Pound Cake: Use lemon yogurt and up the lemon extract to a full teaspoon. Reduce the vanilla extract to 1 teaspoon.

Rose Water Pound Cake: Omit the orange and lemon extracts. Reduce the vanilla extract to 1 teaspoon. Add 1 teaspoons of rose water.

PUMPKIN CRUMB CAKE WITH PECAN STREUSEL.

MAKES 16 SQUARES.

TIME: 1 HOUR 10 MINUTES.

How does moist, sublime, spiced pumpkin cake get better? A crummy mess of pecan streusel topping would get our vote any day. Perfect for autumn high tea.

Pecan streusel: cup all-purpose flour

3 tablespoons brown sugar (granulated sugar is okay, too)

teaspoon ground cinnamon

teaspoon ground allspice

1 tablespoon canola oil

1 cup coa.r.s.ely chopped pecans

Cake: 1 (15-ounce) can pureed pumpkin (not pumpkin pie mix)

cups soy milk

cups canola oil

1 cups granulated sugar

3 tablespoons light mola.s.ses

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