Apricot Brandy & Peach Schnapps Pound Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Apricot Brandy & Peach Schnapps Pound Cake calories by ingredient
Number of Servings: 12
Ingredients
-
3 C. Splenda
1/2 C. Smart Balance Light Buttery Spread, Softened
1/2 C. Unsweetened Apple Sauce
1 1/2 C. Egg Substitute
3 C. Whole Wheat Flour
2 Tbsp. Wheat Germ
2 Tbsp. Flax Seed Meal
1/4 tsp. Baking Soda
1/2 tsp. Salt
1 C. Fat-Free Sour Cream
1/4 C. Apricot Brandy
1 tsp. Lemon Zest
1 C. Splenda
1/2 C. Peach Schnapps
1 C. Water
1 tsp. Lemon Zest
1 C. All Fruit Apricot Preserves
1/2 C. Apricot Brandy
1 tsp. Lemon Zest
1/2 C. Sliced Almonds
1 C. Sliced Peaches
1/2 C. Fortified Orange Juice
1 Pint Fresh Blueberries
1/2 C. Peach Schnapps
1/2 C. Simple Syrup
Tips
You can make your own simple syrup by boiling 1/2 C. Splenda in 1 C. water for 1 min. & cool.
Directions
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