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Velvet Pound Cake
3/4 cup (180 mL) butter
3 oz (85 g) cream cheese
1/2 tsp (2 mL) salt
3/4 cup (180 mL) SPLENDA® Brown Sugar Blend
1 3/4 cups (430 mL) unbleached all-purpose flour
1 tsp (5 mL) baking powder
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) almond extract
Preheat oven to 350 °F (180 °C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan. Set aside.
Beat together the butter and cream cheese with an electric mixer until light and fluffy.
Add the salt, SPLENDA® Brown Sugar Blend, flour and baking powder, mix to combine, the batter will be stiff.
Add the extracts followed by one egg. Continue adding the eggs one at a time beating for at least 1 minute in between each addition. The batter should be light and fluffy.
Spoon the batter into the prepared loaf pan.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from the oven, after 5 minutes turn out of pan and allow to cool on a wire rack.
NOTE: Contest submission by: Ray V. from South Yarmouth, MA.
Amount per Serving:
Serving Size: 1 slice (1/12 recipe)
Total Calories: 290
Calories from Fat: 150
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 125 mg
Sodium: 280 mg
Total Carbohydrates: 27 g
Fibre: 1 g
Sugars: 13 g
Protein: 5 g