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The Recipe Instructions |
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Ingredients
2 1/4 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
8 oz nonfat cream cheese, softened
1/2 cup corn-oil margarine, softened
1 1/4 cup sugar
2/3 cup liquid egg substitute
2 large egg whites
1/2 cup buttermilk
1 tsp vanilla extract
1 tsp lemon rind, grated
2 tbsp rum or brandy or cognac
1 tbsp confectioners' sugar
Directions
1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with
non-stick vegetable spray; set aside. Sift flour, baking powder and
baking soda together; set aside.
2. Beat cream cheese and margarine with an electric mixer in large
bowl until well blended. Add sugar and beat until light, 2 minutes.
Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest
and liquor; mix well. Add flour mixture and beat until just blended.
3. Turn batter into prepared pan. Bake until toothpick inserted in
center comes out clean, 75 to 80 minutes. Cool in pan 5 minutes
before turning out onto rack to finish cooling. Dust with
confectioners' sugar while still warm.
Per serving: 260 calories, 8 g fat, 4 mg cholesterol,
395 mg sodium,
38 g carbohydrates, 7 g protein
Source: Chicago Tribune, November 6, 1996
Servings: 12
Diet Low-Fat Cream Cheese Tube Cake Recipe brought to you by Diet Recipes To-Go
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