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Choose your favorite fruit spread to flavor this versatile pound cake.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 25 mins
Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons flour.

  • 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.

  • 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.

  • Spoon batter into prepared pan.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

290 calories; fat 8.8g; saturated fat 4.2g; protein 4.5g; carbohydrates 48.2g; cholesterol 60mg; iron 1.5mg; sodium 208mg; calories from fat 27%; calcium 39mg.
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