ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Almond-Spice Pound Cake

Yield 12 servings

Ingredients

  • 2/3 cup sugar
  • 2/3 cup Prune Purée
  • 1/4 cup margarine, softened
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 egg whites
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/3 cup skim milk
  • Vegetable cooking spray

Nutrition Information

  • calories 183
  • caloriesfromfat 22 %
  • fat 4.5 g
  • satfat 0.9 g
  • monofat 1.9 g
  • polyfat 1.3 g
  • protein 3.3 g
  • carbohydrate 33 g
  • fiber 1.2 g
  • cholesterol 18 mg
  • iron 1.1 mg
  • sodium 115 mg
  • calcium 50 mg

How to Make It

  1. Combine the first 5 ingredients in a large bowl; beat at medium speed of a mixer for 2 minutes. Add egg whites and egg; beat 1 minute.

  2. Combine flour, baking powder, allspice, and salt; stir well. Add flour mixture to prune mixture alternately with milk, beginning and ending with flour mixture; mix well after each addition.

  3. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 15 minutes on a wire rack; remove from pan, and let cool on wire rack.