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Branched Pound Cake

Healthycooking's picture
  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
  Vanilla 2 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
  Salt 1⁄2 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.
Stir well.
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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4893 Calories from Fat 2106

% Daily Value*

Total Fat 238 g366%

Saturated Fat 59.4 g296.8%

Trans Fat 0.4 g

Cholesterol 256.6 mg85.5%

Sodium 4193 mg174.7%

Total Carbohydrates 525 g175%

Dietary Fiber 40.9 g163.7%

Sugars 229.5 g

Protein 102 g204.3%

Vitamin A 85.4% Vitamin C 30.9%

Calcium 111% Iron 60.9%

*Based on a 2000 Calorie diet

Branched Pound Cake Recipe