Recipes for the Soul---Sugar Free Rum Coconut Pound Cake

[Guest guest]

Rum Coconut Pound Cake(Makes 12 servings)1/2 cup margarine4 teaspoons Sweet 'N Low1 large egg1 teaspoon coconut-flavored extract1 teaspoon rum-flavored extract1 1/2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup skim milk3 large egg whites, at room temperature1 tablespoon confectioners' sugar (optional)Preheat oven to 325° F. Spray small bundt pan (or 8 1/2 x 4 1/2 x 2 ¾ inch loaf pan) with nonstick cooking spray; set aside. In large bowl with electric mixer at high speed, cream margarine, ¼ cup and Sweet 'N Low. Beat in egg, coconut extract and rum extract. In small bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continuing to beat until stiff; fold into batter. Spoon into prepared pan. Bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely on rack.Per serving: Calories 175***********My Special Thought To You:No Jesus-No Peace!--Know Jesus-Know Peace!!

 

Finance - Get real-time stock quotes