Low-fat cream cheese tube cake

12 Servings

Ingredients

Quantity Ingredient
2¼ cup Cake flour
2 teaspoons Baking powder
½ teaspoon Baking soda
8 ounces Nonfat cream cheese;softened
½ cup Corn-oil margarine; softened
1¼ cup Sugar
⅔ cup Liquid egg substitute
2 larges Egg whites
½ cup Buttermilk
1 teaspoon Vanilla extract
1 teaspoon Lemon rind; grated
2 tablespoons Rum OR brandy OR cognac
1 tablespoon Confectioners' sugar

Directions

1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with non-stick vegetable spray; set aside. Sift flour, baking powder and baking soda together; set aside.

2. Beat cream cheese and margarine with an electric mixer in large bowl until well blended. Add sugar and beat until light, 2 minutes.

Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix well. Add flour mixture and beat until just blended.

3. Turn batter into prepared pan. Bake until toothpick inserted in center comes out clean, 75 to 80 minutes. Cool in pan 5 minutes before turning out onto rack to finish cooling. Dust with confectioners' sugar while still warm.

Per serving: 260 calories, 8 g fat, 4 mg cholesterol, 395 mg sodium,

38 g carbohydrates, 7 g protein Source: Chicago Tribune, November 6, 1996

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