Rum-Allspice Pound Cake with Ambrosia

Rum-Allspice Pound Cake with Ambrosia Recipe
HOWARD L. PUCKETT
This cake will become a year-round favorite. You can use a Bundt pan instead of a 10-inch tube pan; just lower the oven temperature to 350°.

Yield:

18 servings (serving size: 1 slice cake and 1/4 cup ambrosia)

Recipe from

Nutritional Information

Calories 292
Caloriesfromfat 26 %
Fat 8.5 g
Satfat 2.2 g
Monofat 3.4 g
Polyfat 2.3 g
Protein 4.4 g
Carbohydrate 48.4 g
Fiber 2.5 g
Cholesterol 25 mg
Iron 1.3 mg
Sodium 259 mg
Calcium 79 mg

Ingredients

2 cups sugar
2/3 cup stick margarine or butter, softened
2 large eggs
1 large egg white
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup dark rum
1 tablespoon grated orange rind
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 375°.

Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add the eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (flour through salt). Combine buttermilk, rum, orange rind, and vanilla. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Serve with Ambrosia.

Note:

December 1998
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