This is actually pretty light for a poundcake. Adapted from Cakes: 1001 Recipes from Around the World.
3 cups flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1 cup EarthBalance butter
1-3/4 cups evaporated cane juice sugar
2 teaspoons almond extract
6 tablespoons ground flax seed
9 tablespoons water
3/4 cup crushed pineapple, drained
1/4 cup soy milk
1/4 cup coarsley chopped crystallized ginger
Preheat oven to 325 degrees. Grease and flour a 1o-inch tube pan. In a blender, whip the ground flax seed and water until thick and pasty. In a large bowl, sift together the flour, ginger, baking powder and salt. In a mixing bowl, beat the butter, sugar and almond extract at medium speed until creamy. Add the whipped flax seed, a dollop at a time, until blended. With mixer at low speed, gradually add the crushed pineapple and dry ingredients, alternating with the milk. Stir in the crystallized ginger. Spoon the batter into the prepared pan. Bake for 65 to 75 minutes at 325 degrees, or until golden brown, the top lightly cracked and a toothpick comes out clean. Run a knife around the edges of the pan to loosen the cake. Cool the cake in the pan for 15 minutes before turning out onto a rack to cool completely.