Darrel--
You certainly may use a lower fat milk without any
harm at all to the recipe! You could use 1% or 2% or
skim. You could even use fat-free evaporated milk
thinned with water (50-50 ratio). Or you could use the
ff evaporated milk straight-up. If you are concerned
about the extra cholesterol in the whole milk but you
don't want to risk sacrificing the richness and taste
of the cake, the evaporated milk is your best bet.
This would be my choice.
Now, if it is a matter of being lactose intolerant,
then that is a different matter. I am not sure if soy
milk would work--but mainly because I fear that the
flavor may easily stand out in a "plain" cake.
If you used a lower fat milk, like 1 or 2%, you won't
need to make up the butter fat. This is a rich
cake--cutting back on the fat in the milk won't be
missed. (Not much!)
Here is another pound cake recipe for you, this one
uses no milk.
Best Pound Cake
Makes 1 (9-by-5-inch) loaf
2 cups unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 2/3 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
Prepare pan by spreading solid shortening on bottom
and sides, dust evenly with flour and tap out excess
flour. Preheat oven to 325 degrees.
Sift together flour, baking powder and salt. Set
aside.
In a mixing bowl with a sturdy spoon, or in the
electric mixer, preferably fitted with the paddle,
beat the butter until soft and fluffy. Gradually add
the sugar and beat until very light and creamy. Add
the eggs, one at a time, beating well after each
addition. Beat in the vanilla.
By hand or with the mixer on lowest speed, gradually
stir in the flour mixture. Blend well.
Turn batter into the prepared pan. Bake in the
preheated oven for 1 hour and 15 to 20 minutes, or
until cake is well risen and golden on top, and a
tester inserted in the center comes out clean.
Cool the cake in its pan on a wire rack for 20
minutes. Then slide a knife around the sides to loosen
it. Tip the cake out of the pan, set it upright on the
rack, and cool completely.
The cake can be baked in advance, wrapped airtight and
stored at room temperature for a week, or refrigerated
for several weeks. Or the cake can be frozen.
(From �A Piece of Cake� by Susan G. Purdy, Atheneum.)
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