Golden Saffron Pound Cake

• 3/4 cup plain non-dairy milk
• 1 pinch saffron threads (0.25 g)
• 23 cup sugar
• 6 oz. plain soy or coconut yogurt
• 13 cup canola oil
• 1/4 tsp. salt
• 3 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. apple cider vinegar
• 1/2 tsp. vanilla extract
• 1/2 tsp. rose water
• 1/2 cup golden raisins

1. Warm non-dairy milk 1 minute in microwave.
2. Stir in saffron, cover, and
3. let steep overnight.
4. Preheat oven to 350F.
5. Coat 9- x 5-inch loaf pan with cooking spray.
6. Transfer saffron mixture to large bowl, straining out saffron threads, if desired.
7. Whisk in sugar, yogurt, oil, and salt.
8. Sift in flour, baking soda, and baking powder, and stir until just combined.
9. Stir in vinegar, vanilla, and rose water.
10. Fold in raisins.
11. Spread batter in prepared loaf pan, and bake 40 to 50 minutes, or until toothpick inserted in center comes out clean.
12. Cool 10 minutes in pan before unmolding onto wire rack to cool completely.

milk, saffron threads, sugar, coconut yogurt, canola oil, salt, allpurpose, baking soda, baking powder, apple cider vinegar, vanilla extract, water, golden raisins

Taken from www.vegetariantimes.com/recipe/golden-saffron-pound-cake/ (may not work)