Wonderful Pound Cake
|Unsalted margarine||1 1⁄2 Cup (24 tbs)|
|Granulated fructose||1 Cup (16 tbs)|
|Sugar substitute/2 tablespoons granulated fructose||3 Ounce (3 Packets, To Taste)|
|Egg substitute/7 large eggs||1 2⁄3 Cup (26.67 tbs)|
|Cake flour||4 Cup (64 tbs)|
|Baking powder||4 Teaspoon|
|Almond extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Non fat milk||1 Cup (16 tbs) (At Room Temperature)|
|Sliced and snipped orange zest||1 Tablespoon (Or More)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
Preheat oven to 325Â°.
Spray a 9-inch bundt pan or an equivalent size pan with a nonfat cooking spray, coat with unsalted margarine, or use a nonstick pan.
In a large bowl, with an electric mixer set on low to medium, cream the margarine until fluffy.
Mix the fructose and sugar substitute together.
Gradually add it to the margarine and beat well, scraping the sides of the bowl.
Add the egg substitute or eggs, 1/3 cup or 1 egg at a time, beating well after each addition.
In a bowl, sift flour, salt, and baking powder twice.
In a measuring cup, stir almond and vanilla extracts into the milk.
Add half of the flour combination and half of the milk mixture alternately to the egg mixture, a little at a time, and beat at medium speed.
Then alternate the rest and stir in by hand, only until thoroughly blended.
For a finer cake texture, use an electric mixer.
Pour half the batter into the prepared pan.
Sprinkle zest, spreading evenly over the batter.
Do not mix into batter.
Sprinkle the chopped walnuts on top of the zest.
Pour the rest of the batter evenly into the pan and smooth the top.
Bake on the middle rack of the oven for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
Remove from oven and cool for 10 minutes.
Invert cake on wire rack and cool thoroughly.