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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I like to fiddle with recipes, sometimes combining them...this is a gem. I hope you will enjoy it as much as we do plus I have made it lowfat! You may use some Splenda for a portion of the sugar if desired. To save more calories, omit the glaze and just enjoy the cake plain - it's refreshing! Ovens vary; remember to lower the temperature 25 degrees if using a dark bundt pan. Ingredients:
3 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
1/3 cup light brown sugar |
1 teaspoon vanilla |
2 teaspoons cinnamon |
1/2 teaspoon cardamom |
1/2 cup oil, canola |
1 (6 ounce) jar baby food, pear |
6 egg whites |
1 1/2 cups low-fat sour cream |
2 1/2 teaspoons orange zest, freshly grated |
1 1/2 cups confectioners' sugar |
1/8 teaspoon ground nutmeg |
2 tablespoons orange juice, freshly juiced |
1 1/2 teaspoons orange rind, freshly grated |
Directions:
1. Cake:.
2. Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
3. In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
4. In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
5. Add the egg whites and vanilla. Using a mixture on medium, beat together.
6. Add the flour mixture; stir gently then use low speed to beat 1 minute.
7. Add the sour cream and orange zest. Beat 1 minute using low speed.
8. Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
9. Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
10. Glaze:.
11. 1.5 cups confectionary sugar.
12. 1/8 teaspoons ground nutmeg.
13. 2 tablespoons orange juice, freshly squeezed.
14. 2 teaspoons orange zest, freshly grated.
15. In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.
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