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Teresa Hatchell 2005

Teresa Hatchell

Though the days of enjoyable meals during the holiday season usually give way to dieting or at least eating less, it seems that the warmer daytime weather we've been experiencing is bringing out people’s cravings for springlike desserts ... specifically cakes. Within the past two weeks, folks have approached me, written and emailed me requesting cake recipes. They must love cake as much as I do.

As I flipped through a vast variety of cake recipe cards and printed out emails that date back more than 10 years, I was reminded by some 2008 correspondence from a wonderful T&D reader from Bamberg that you can “indulge without developing a bulge” -- around the middle, that is. Well, everyone knows that angel food cake is virtually fat-free and goes with almost any kind of fruit and/or topping. But to aid those of us who want low-fat cake with a little more flavor than angel food cake provides, try these fantastic recipes.

The reader noted that the Sour Cream Pound Cake is so moist that no one can tell it is low in fat. Nutrition information for one average slice of the Sour Cream Pound Cake with raspberry sauce is as follows: (per slice with 3 tablespoons raspberry sauce) 246 calories, 1.1 gram of fat, 0 milligrams of cholesterol, and 244 milligrams of sodium. You may choose to use Splenda instead of sugar in the Raspberry Sauce and save a few more calories. I so hope you all will enjoy these low-fat cakes.

Sour Cream Pound Cake

with raspberry sauce

Vegetable cooking spray

All-purpose flour

18.25-ounce package reduced-fat cake mix

1/2 cup sugar

8-ounce container fat-free sour cream

1 cup egg substitute

3/4 cup applesauce

1 teaspoon almond or vanilla extract

Raspberry Sauce (recipe below)

Garnishes: powdered sugar, fresh mint sprigs

Preheat your oven to 325 degrees. Coat a 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan. Beat the cake mix and next five ingredients at medium speed with an electric mixer for 4 minutes. Spoon the batter into the pan.

Bake at 325 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan; cool completely on a wire rack. Serve with raspberry sauce; garnish, if desired. This recipe yields approximately 16 servings.

Raspberry sauce

4 (10-ounce) packages frozen raspberries, thawed

4 teaspoons sugar

Process both ingredients in a blender until smooth. Pour through a wire-mesh strainer, discarding seeds. Chill for 1 hour. This recipe yields 3 cups of very nutritious, delicious sauce.

The Best Cake

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1/2 cup egg substitute

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

20-ounce can crushed pineapple, juice included (2-1/2 cups)

1 cup nuts, chopped, plus extra to sprinkle on top (optional)


8-ounce package fat-free cream cheese, softened

1-1/2 cups confectioners’ sugar

1/4 teaspoon vanilla extract

Preheat your oven to 350 degrees. Spray a 13x9-inch pan with vegetable cooking spray. In a large bowl, use an electric mixer to beat the egg substitute and granulated sugar together. In a separate bowl, mix the flour and baking soda together and beat into the egg mixture. Add the pineapple, juice and all, and continue to mix until blended. Stir in the vanilla and the nuts (if using). Pour and scrape the batter into the prepared pan. Bake for 40 minutes.

While the cake is baking, make the frosting. In a medium bowl, stir the cream cheese with a wire whisk, not with a mixer (fat-free cream cheese gets thin if beaten with an electric mixer). Gradually whip in the confectioners’ sugar, and then stir in the vanilla. Cool the cake about 10 minutes and frost. If the frosting is thin, pour it on the cake anyway. It’s okay.

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