Sour cream-almond pound cake (lowered fat)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| ⅔ | cup | Margarine; softened |
| 1⅓ | cup | Frozen egg substitute; thawd |
| 1½ | cup | Low-fat sour cream |
| 1 | teaspoon | Baking soda |
| 4½ | cup | Sifted cake flour |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond extract |
| x | Vegetable cooking spray | |
Directions
Cream sugar and margarine at medium speed of an electric mixer until combined. Gradually add egg substitute, beating well.
Combine sour cream and baking soda; stir well, and set aside. Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in extracts. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size: 1 [1-inch] slice).
PER SERVING: CALORIES 244; FAT 7.1g; CARB 42.0g; PROTEIN 3.5g; CHOLESTEROL 6mg; SODIUM 146mg.
VARIATIONS: Butter Pound Cake - omit almond extract, and add 1 teaspoon butter flavoring.
Butter Rum Pound Cake - omit almond extract, and add 1 teaspoon butter flavoring and 1 teaspoon rum flavoring.
Coconut Pound Cake - omit almond extract, add 1 teaspoon coconut flavoring.
Lemon Pound Cake - omit almond extract, and add 1 teaspoon grated lemon rind.
Orange Pound Cake - omit almond extract, and add 1 teaspoon orange extract.
From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-10-95