Dessert

Apricot Brandy Pound Cake III is for Dessert.

Apricot Brandy Pound Cake III takes 30 minutes to prepare.

Apricot Brandy Pound Cake III takes 60 minutes to cook.

Apricot Brandy Pound Cake III makes 15 servings.

The ingredients for Apricot Brandy Pound Cake III are:

3 C. Sifted Whole Wheat Flour
2 Tbsp. Wheat Germ
2 Tbsp. Flax Seed Meal
1/4 tsp. Baking Soda
1/2 tsp. Salt
1 C. Fat-Free Sour Cream
1/2 tsp. Rum Flavored Extract
1 tsp. Orange Extract
1/4 tsp. Almond Extract
1/2 tsp. Lemon Extract
1 tsp. Vanilla Extract
1/2 C. Apricot Brandy
1/2 C. Smart Balance Light Buttery Spread
1/2 C. Unsweetened Apple Sauce
3 C. Splenda
1 1/2 C. Egg Substitute

Here is how you make Apricot Brandy Pound Cake III:

1. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 in. tube pan with non-stick spray & sprinkle with whole wheat flour. Mix together the flour, wheat germ, flax seed meal, baking soda, & salt. Set aside.2. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract, & apricot brandy. Set aside. In a large bowl, cream together the Smart Balance and Splenda until light & fluffy. Beat in the egg substitute 1/4 C. at a time. Add the apple sauce. Beat in the flour mixture alternately with the sour cream & flavorings mixture, stirring just until incorporated.3. Pour batter into prepared pan. Bake in the preheated oven for 60 mins, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.Serving Size:?1/15th of the Cake

The nutritional information for Apricot Brandy Pound Cake III is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 162.5

• Total Fat: 3.7 g
• Cholesterol: 1.8 mg
• Sodium: 202.8 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 3.5 g
• Protein: 6.9 g