Orange Spice Pound Cake Recipe
Ingredients
| Vegetable cooking spray | ||
| All purpose flour | 2 | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 1/2 cup unsalted margarine, softened | ||
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Egg whites | 3 | |
| 1 cup nonfat buttermilk | ||
| Orange rind | 1 Tablespoon, grated | |
| Vanilla extract | 1 Teaspoon | |
| Orange | 1/2 Teaspoon | |
Directions
Coat bottom of a 9- x 5- x 3-inch loafpan with cooking spray,dust with 2 teaspoons flour, and set aside.
Combine cake flour and next 7 ingredients; stir well, and set aside.
Cream margarine; gradually add brown sugar, beating well at medium speed of an electric mixer.
Add egg whites; beat 4 minutes or until well blended.
Add reserved flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix just until blended afrer adding each addition.
Stir in orange rind and flavorings.
Pour batter into prepared pan.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes our clean.
Cool in pan 10 minutes; remove from pan, and cool on a wire rack
Combine cake flour and next 7 ingredients; stir well, and set aside.
Cream margarine; gradually add brown sugar, beating well at medium speed of an electric mixer.
Add egg whites; beat 4 minutes or until well blended.
Add reserved flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix just until blended afrer adding each addition.
Stir in orange rind and flavorings.
Pour batter into prepared pan.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes our clean.
Cool in pan 10 minutes; remove from pan, and cool on a wire rack
Chef
