Apricot Brandy & Peach Schnapps Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 C. Splenda1/2 C. Smart Balance Light Buttery Spread, Softened1/2 C. Unsweetened Apple Sauce1 1/2 C. Egg Substitute3 C. Whole Wheat Flour2 Tbsp. Wheat Germ2 Tbsp. Flax Seed Meal1/4 tsp. Baking Soda1/2 tsp. Salt1 C. Fat-Free Sour Cream1/4 C. Apricot Brandy1 tsp. Lemon Zest 1 C. Splenda1/2 C. Peach Schnapps1 C. Water1 tsp. Lemon Zest 1 C. All Fruit Apricot Preserves1/2 C. Apricot Brandy1 tsp. Lemon Zest1/2 C. Sliced Almonds1 C. Sliced Peaches1/2 C. Fortified Orange Juice1 Pint Fresh Blueberries1/2 C. Peach Schnapps1/2 C. Simple Syrup
1. Spray one angle food tube cake pan with non-stick spray & then sprinkle with whole wheat flour. Preheat oven to 325 degrees F (175 degrees C).
2. In a mixing bowl, cream together Smart Balance & Splenda for 5 min. Add apple sauce. Add egg substitute 1/4 C. at a time. Beat well. Sift flour with soda & salt; add sour cream & brandy ending with flour. Bake for 1 hr. 15 min.
3. Prepare the syrup in a sauce pan by combining the Splenda, peach flavored liqueur, water, & lemon zest. Boil for 1 min.
4. Turn cake out onto plate & punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated & syrup is absorbed. Immediately turn cake right side up onto serving plate.
5. Prepare the topping/glaze by combining the apricot preserves, apricot brandy, & lemon zest in a sauce pan & boiling for 1 min. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
6. For topping coat sliced fresh peaches with orange juice. Add one basket blueberries & mix together. Pour peach flavored liqueur & simple syrup over fruit. (Simple syrup made from 1/2 C. Splenda boiled in 1 C. water for 1 min. & cooled.)
Serving Size: 1/12 of the Cake
2. In a mixing bowl, cream together Smart Balance & Splenda for 5 min. Add apple sauce. Add egg substitute 1/4 C. at a time. Beat well. Sift flour with soda & salt; add sour cream & brandy ending with flour. Bake for 1 hr. 15 min.
3. Prepare the syrup in a sauce pan by combining the Splenda, peach flavored liqueur, water, & lemon zest. Boil for 1 min.
4. Turn cake out onto plate & punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated & syrup is absorbed. Immediately turn cake right side up onto serving plate.
5. Prepare the topping/glaze by combining the apricot preserves, apricot brandy, & lemon zest in a sauce pan & boiling for 1 min. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
6. For topping coat sliced fresh peaches with orange juice. Add one basket blueberries & mix together. Pour peach flavored liqueur & simple syrup over fruit. (Simple syrup made from 1/2 C. Splenda boiled in 1 C. water for 1 min. & cooled.)
Serving Size: 1/12 of the Cake
Nutritional Info Amount Per Serving
- Calories: 399.5
- Total Fat: 6.6 g
- Cholesterol: 2.2 mg
- Sodium: 256.0 mg
- Total Carbs: 81.4 g
- Dietary Fiber: 6.0 g
- Protein: 9.8 g
Member Reviews