Orange Pound Cake with Orange-Caramel Sauce

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Orange Pound Cake with Orange-Caramel Sauce

This pound cake is made with a mere fraction of the butter and sugar called

for in the traditional high-calorie classic. The Orange-Caramel Sauce

provides even more flavor punch for the bite. Low-fat

Source: Ladies' Home Journal

 

Vegetable cooking spray

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 large orange

1 cup sugar

1/2 cup buttermilk or sour milk*, at room temperature

1/2 teaspoon vanilla extract

1/4 cup butter, softened (no substitutes)

1 large egg

2 large egg whites

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ORANGE-CARAMEL SAUCE

2 tablespoons water

1/4 cup sugar

 

 

 

1. Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with

vegetable cooking spray. Sift together flour, salt, baking powder and baking

soda in a medium bowl; set aside.

2. With vegetable peeler remove peel from orange; coarsely chop. Cut orange

in half and squeeze 1/2 cup juice. Process the 1 cup sugar and the orange

peel in a food processor, pulsing until peel is finely chopped. Combine

buttermilk, 1/4 cup of the orange juice and vanilla in a small glass

measuring cup. (Reserve remaining juice for caramel sauce.)

3. Beat butter and orange-sugar mixture in a large mixer bowl on medium-high

speed until combined. Beat in egg and egg whites, one at a time, beating

well after each addition. Reduce speed to low and gradually add flour

mixture alternately with buttermilk mixture, beginning and ending with flour

mixture.

4. Spoon batter into prepared pan. Bake 35 to 40 minutes, until a toothpick

inserted in center comes out clean. Cool in pan on wire rack 15 minutes.

Invert cake and remove pan; invert again and cool completely.

5. Make Orange-Caramel Sauce: Meanwhile, combine water and the 1/4 cup sugar

in a small saucepan; stir with a wooden spoon until sugar is moistened.

Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes or

until sugar dissolves. Uncover and cook 5 to 6 minutes, until sugar turns

amber. Remove from heat and slowly stir in reserved orange juice (mixture

will bubble vigorously). Return to heat and cook, stirring, until sugar

dissolves. Cool; serve with cake. Makes 12 servings.

6. *Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or

vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid;

stir. Let the mixture stand for 5 minutes before using it in a recipe.

 

 

Nutritional facts per serving

calories: 190 , total fat: 4.5 g , saturated fat: 2.5 g , cholesterol: 28

mg , sodium: 192 mg , carbohydrate: 35 g , protein: 3 g

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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