Apricot Brandy Pound Cake III

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Apricot Brandy Pound Cake III calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 15


    3 C. Sifted 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
    1/2 tsp. Rum Flavored Extract
    1 tsp. Orange Extract
    1/4 tsp. Almond Extract
    1/2 tsp. Lemon Extract
    1 tsp. Vanilla Extract
    1/2 C. Apricot Brandy
    1/2 C. Smart Balance Light Buttery Spread
    1/2 C. Unsweetened Apple Sauce
    3 C. Splenda
    1 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

Rate This Recipe