Pound cake For instance, baking soda or baking powder may be incorporated to induce leavening during baking, resulting in a less dense pound cake. A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a moister cake with a tangy flavor. Some of these variations may drastically change the texture and flavor of the pound cake, but
Peanut butter the peanuts are sent to grinding to be manufactured into peanut butter. The peanuts are then sent through two sizes of grinders. The first grinder produces a medium grind, and the second produces a fine grind. At this point, salt, and a vegetable oil stabilizer are added to the fine grind to produce the peanut butter. This adds flavour and allows the peanut butter to stay as a homogenous mixture. Chopped peanuts may also be added at this stage to produce “chunky” peanut butter. Before packaging, the peanut butter must first be cooled in order to be sealed in jars.