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Pound Cake |
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Serves: 10 Print this RecipeThis pound cake gets a little help from baby food pureed pears. It’s best enjoyed a day after it’s made, when the complex flavors have melded. Be sure to have all ingredients at room temperature before starting. 1 1/2 cups sifted white flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg 2 egg whites 1/2 cup low-fat (1%) buttermilk 1/4 cup pureed pears (find in the baby food aisle) 1 1/2 teaspoons vanilla extract 1/4 cup unsalted butter or stick margarine, softened 1/2 cup granulated sugar 1. Position the oven rack in the lower third of the oven. Preheat the oven to 325°F. Spray an 8 X 5-inch loaf pan with nonstick cooking spray. 2. Sift the flour, baking powder, baking soda, and salt together and set aside. In a small bowl, whisk the egg and egg whites. In another small bowl, whisk together the buttermilk, pears, and vanilla. 3. In a medium bowl with an electric mixer at medium-high speed, beat the butter until creamy, 30 seconds. Gradually add the sugar and continue beating for 3 minutes. Slowly add the eggs, beating 2 minutes more. Keeping the beating constant, alternate adding the flour mixture in thirds and the buttermilk mixture in halves, ending with the flour mixture, beating just until well combined. Pour into the prepared pan and bake until golden brown, about 45-55 minutes. Cool 10 minutes, then cool completely on a rack. EXCHANGES Carbohydrate 1 1/2 Fat 1/2 NUTRITION FACTS Calories 144(Calories from Fat 47) Total Fat 5 g Saturated Fat 2 g Cholesterol 90 mg Sodium 26 mg Carbohydrate 21 g Dietary Fiber 0 g Sugars 10 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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