Apricot Brandy Pound Cake III
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 C. Sifted Whole Wheat Flour2 Tbsp. Wheat Germ2 Tbsp. Flax Seed Meal1/4 tsp. Baking Soda1/2 tsp. Salt1 C. Fat-Free Sour Cream1/2 tsp. Rum Flavored Extract1 tsp. Orange Extract1/4 tsp. Almond Extract1/2 tsp. Lemon Extract1 tsp. Vanilla Extract1/2 C. Apricot Brandy1/2 C. Smart Balance Light Buttery Spread1/2 C. Unsweetened Apple Sauce3 C. Splenda1 1/2 C. Egg Substitute
1. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 in. tube pan with non-stick spray & sprinkle with whole wheat flour. Mix together the flour, wheat germ, flax seed meal, baking soda, & salt. Set aside.
2. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract, & apricot brandy. Set aside. In a large bowl, cream together the Smart Balance and Splenda until light & fluffy. Beat in the egg substitute 1/4 C. at a time. Add the apple sauce. Beat in the flour mixture alternately with the sour cream & flavorings mixture, stirring just until incorporated.
3. Pour batter into prepared pan. Bake in the preheated oven for 60 mins, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Serving Size: 1/15th of the Cake
2. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract, & apricot brandy. Set aside. In a large bowl, cream together the Smart Balance and Splenda until light & fluffy. Beat in the egg substitute 1/4 C. at a time. Add the apple sauce. Beat in the flour mixture alternately with the sour cream & flavorings mixture, stirring just until incorporated.
3. Pour batter into prepared pan. Bake in the preheated oven for 60 mins, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Serving Size: 1/15th of the Cake
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 3.7 g
- Cholesterol: 1.8 mg
- Sodium: 202.8 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.5 g
- Protein: 6.9 g
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