Branched Pound Cake
|Apricot baby food/1/2 cup dried apricots, pureed with a little apple juice as needed until smooth||1⁄2 Cup (8 tbs), strained|
|Canola oil||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg substitute/6 eggs||1 1⁄2 Cup (24 tbs)|
|Cream cheese||8 Ounce, softened|
|Apricot brandy/Apricot nectar||1⁄2 Cup (8 tbs)|
|Rum extract||1 Teaspoon|
|Orange extract||1 Teaspoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Cake flour||2 Cup (32 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
Preheat oven to 325 degrees.
In a large mixing bowl, beat together apricot baby food and canola oil.
Gradually add sugar, beating until creamy.
Slowly add egg substitute while continuing to beat.
Add softened cream cheese, brandy, extracts and lemon juice.
In a separate bowl, combine flours, baking soda, baking powder and salt.
Add the cream cheese mixture.
Stir by hand until just blended.
Pour batter into a 10-inch tube pan sprayed with cooking spray.
Bake 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.