Yield:
12 ServingsIngredients:
| 2 1/4 | c | Cake wheat flour, flour |
| 2 | ts | baking powder |
| 1/2 | ts | baking soda baking soda |
| 8 | oz | Nonfat cheese, cream, cream cheese;softened |
| 1/2 | c | Corn-oil margarine, regular margarine; softened |
| 1 1/4 | c | sugars sugar |
| 2/3 | c | Liquid egg substitute |
| 2 | lg | egg white |
| 1/2 | c | buttermilk |
| 1 | ts | vanilla extract |
| 1 | ts | lemon rind; grated |
| 2 | tb | Rum OR brandy OR cognac |
| 1 | tb | Confectioners' sugars sugar |
Preparation for Low Fat and Healthy Cream cheese tube cake Recipe:
1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with non-stickvegetable spray; set aside. Sift flour, baking powder and baking soda
together; set aside.
2. Beat cream cheese and margarine with an electric mixer in large bowl
until well blended. Add sugar and beat until light, 2 minutes. Beat in egg
substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix
well. Add flour mixture and beat until just blended.
3. Turn batter into prepared pan. Bake until toothpick inserted in center
comes out clean, 75 to 80 minutes. Cool in pan 5 minutes before turning out
onto rack to finish cooling. Dust with confectioners' sugar while still
warm.
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