Brandied Pound Cake

By Bostoncook

Ingredients

• 1/2 cup margarine, softened
• 1 3/4 cups sugar
• 4 egg whites
• 1 cup plain nonfat yogurt
• 1/2 cup brandy
• 1 1/2 teaspoons vanilla extract
• 3 cups sifted cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon powdered sugar

Details

Servings 16

Preparation

Step 1

1. Cream margarine; gradually add the sugar, beating well with an electric mixer set at medium speed. Add egg whites, 2 at a time, beating well after each addition.

2. Combine yogurt, brandy, and vanilla; stir well. Add to creamed mixture, beating well.

3. Combine flour, soda, and salt; gradually add to yogurt mixture, beating an additional minute. Pour batter into a 12-cup bundt pan coated with cooking spray. Bake at 325 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Sprinkle powdered sugar over cake.

Notes: Just fabulous pound cake. Used vanilla yogurt instead of plain and cut down the sugar to 1 1/3 cups, left out the vanilla. Used butter. Used in a raspberry trifle recipe - flavor of the pound cake got lost but it was just delicious on its own.