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Rum Allspice Pound Cake With Ambrosia
Ingredients
- 2 c. sugar
- 2/3 c. butter softened
- 2 lrg Large eggs
- 1 lrg egg white
- 3 c. all-purpose flour
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp grnd ginger
- 1/2 tsp grnd allspice
- 1/2 tsp grnd nutmeg
- 1/4 tsp salt
- 1 1/4 c. lowfat buttermilk
- 1/4 c. dark rum
- 1 Tbsp. grated orange rind
- 1 tsp vanilla extract
- cooking spray
- 3 x oranges
- 2 x ruby red grapefruit or possibly pink
- 2 c. strawberries halved
- 2 x kiwi fruit peeled & cut in
- Wedges
- 1/4 c. coconut flakes
- 1/4 c. dark rum
- 3 Tbsp. brown sugar
Directions
- Preheat oven to 375F.
- Beat sugar and margarine at medium speed of a mixer till well-blended
- (about 5 min). Add in the Large eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon the flour into dry measuring c., and level with a knife. Combine flour and the next 6 ingredients (flour through salt). Combine buttermilk, rum, orange rind, and vanilla. Add in flour mix to sugar mix alternately with buttermilk mix, beginning and ending with flour mix. Pour batter into 10-inch tube pan coated with cooking spray. Bake at 375F for 50 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min, remove from pan. Cold completely on wire rack. Serve with Ambrosia.
- Serving size:1 slice cake and 1/4 c. Ambrosia.
- This cake will become a year-round favorite. You can use a Bundt pan instead of a 10-inch tube pan; just lower the oven temperature to 350F.
- Ambrosia.: Peel and section oranges and grape. fruit over a bowl; squeeze membranes t( extract juice. Add in sections to bowl; throw away membranes. Stir in strawberries and remaining ingredients. Cover and chill
- Yield: 18servings (serving size: 1/4 c.).
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