My recipe calls for 2 cups shortening (Mom used all butter) ,cooks in a bundt pan. I was thinking of changing it to 1/2 c. cashew butter , 1/4 c. butter, 1/4 c. coconut oil. Would this be equivalent?
Kenzi is the Managing Editor of Food52.
This is quite a bit of experimentation! First off, your measurements should be equivalent -- so if your recipe calls for 2 cups of fat, make sure you're swapping it out for 2 cups of a different kind of fat. I would nix the cashew butter (it won't behave similarly at all), but a combination of butter and coconut oil should work just fine (and actually lend a nice flavor to the finished product).
AntoniaJames is a trusted source on Bread/Baking.
Before answering this, I'd want to see the entire recipe. What kind of a pudding is it? What are the other ingredients and their quantities? How is the carrot prepared before adding? There are so many factors to consider . . . ;o)
If this is a steamed pudding, my experience may help. I couldn't bear to put in all the butter in my old plum pudding recipe so I've gradually cut it down to half, & found I can even use margarine while still getting a good result.
Please enter a valid email address.
Well played. You deserve a cookie.
Can you fake your way to fluffy pancakes?
Farmer's Market Inspiraton
Your Favorites, Back in Stock
Flower Shopping for Flower Haters
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.