Brandied Pound Cake

Course : Cakes
Serves: 16
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1/2 cup butter -- softened
1 3/4 cups sugar
4 large 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 spray vegetable cooking spray
1 teaspoon powdered sugar

Preparation / Directions:

Cream butter -- 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. Combine yogurt -- brandy, and vanilla; stir well. Add to creamed mixture -- beating well. 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.


Nutritional Information:

3846 Calories (kcal); 95g Total Fat; (23% calories from fat); 55g Protein; 628g Carbohydrate; 252mg Cholesterol; 3132mg Sodium

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