Peach Preserves Pound Cake

Ingredients

• Cooking spray
• 2 tablespoons flour
• 2/3 cup butter, softened
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/4 cups peach spread (such as Polaner All Fruit)
• 2 tablespoons finely chopped crystallized ginger
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk (1%)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Powdered sugar

Preparation

1. Preheat oven to 350°.
2. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons flour.
3. Beat butter with a mixer at medium speed until fluffy. Gradually add brown sugar and granulated sugar, beating at medium speed until light and fluffy. Beat in peach spread and ginger. Add eggs and egg white, 1 at a time, beating after each addition.
4. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine flour and salt. Combine buttermilk and baking soda. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in extracts.
5. Spoon batter into prepared pan.
6. Bake at 350° for 55 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Dust with powdered sugar.