Rum-Allspice Pound Cake with Ambrosia |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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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°. 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 |
Directions:
1. Preheat oven to 375°.
2. 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.
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