Four-flavor pound cake

Yield: 16 Servings

Measure Ingredient
\N \N Vegetable cooking spray
1¾ cup Sifted cake flour
2 teaspoons Baking powder
¼ teaspoon Salt
¾ cup Sugar
½ cup Vegetable oil
½ cup Skim milk
½ teaspoon Grated lemon rind
¼ teaspoon Almond extract
¼ teaspoon Rum extract
¼ teaspoon Vanilla extract
¼ teaspoon Lemon extract
4 \N Egg whites, stiffly beaten
\N \N Fresh strawberries

SOUTHERN LIVING

Coat the bottom of an 8½ x 4 ½ x 3 in loafpan with cooking spray; dust with flour, and set aside. combine flour and next 3 ingredients in a large bowl. Add oil and milk; beat at medium speed of an electric mixer until batter is smooth (batter will be thick). Add lemon rind and next 4 ingredients; fold in about one third of egg whites. Gently fold in remaining egg whites. Pour batter into pan. Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Serve ¾ c fresh strawberries with each slice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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