Plum Or Apricot Tea Cake

Course : Cakes
Serves: 10
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1 large egg -- white only
6 tablespoons fresh orange juice
6 tablespoons skim milk
1 tablespoon grated orange zest
1 1/2 cups unbleached flour -- sifted
2 teaspoons baking powder
1 tablespoon margarine -- softened
2 tablespoons fructose*
2 large plums -- or apricots, diced
1 spray butter-flavored cooking spray

Preparation / Directions:

*Substitute 5 packets saccharin or 10 packets aspartame (if you're using aspartame, bake in two loaf pans that are 5 inches (13 cm) in length for 25 to 30 minutes) or 5 packets acesulfame-K for the fructose. It will not change the exchanges. Preheat oven to 350F (180C). In a large bowl, combine egg white, orange juice, milk, and orange zest. Sift together flour and baking powder. Gradually add to egg mixture, mixing well. Stir in margarine, fructose, and apricots or plums. Spread batter into an 8 1/2- by 4 1/2- inch (22 by 11 cm) loaf pan lightly sprayed with cooking spray. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Transfer cake to a wire rack to finish cooling. Wrap coo led cake in plastic wrap or aluminum foil and refrigerate until ready to serve. Cut into 1/3-inch (.85 cm) slices. (Makes about 10 serving


Nutritional Information:

85 Calories (kcal); 1g Total Fat; (13% calories from fat); 2g Protein; 17g Carbohydrate; trace Cholesterol; 116mg Sodium

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