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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Rum-Allspice Pound Cake with Ambrosia

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°.

Cooking Light DECEMBER 1998

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

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
  • Ambrosia

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.

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 26%
  • Fat: 8.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 4.4g
  • Carbohydrate: 48.4g
  • Fiber: 2.5g
  • Cholesterol: 25mg
  • Iron: 1.3mg
  • Sodium: 259mg
  • Calcium: 79mg
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Rum-Allspice Pound Cake with Ambrosia recipe

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