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    Sour Cream Raspberry Swirl Loaf

    Source of Recipe


    Cooking Light-11/02


    List of Ingredients


    • 1/3 cup seedless raspberry jam
    • 3 tablespoons chopped walnuts, toasted
    • 1 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 3/4 cup sugar
    • 1/4 cup butter, softened
    • 2 teaspoons grated lemon rind
    • 1 1/8 teaspoons vanilla extract, divided
    • 1 large egg
    • 1 large egg white
    • 3/4 cup fat-free sour cream
    • cooking spray
    • 1/4 cup sifted powdered sugar
    • 1 1/2 teaspoons 2% low-fat milk


    Instructions


    1. Preheat oven to 350 degrees.

    2. Combine raspberry jam and walnuts in a small bowl.

    3. Lightly spoon flour into dry measuring cups; level with a kinfe. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream altenately to sugar mixture, beginning and ending with flour mixture.

    4. Spread half the batter into a 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaing batter over raspberry mixture.

    5. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Combine 1/8 teaspoon vanilla, powdered sugar and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

    6. Servings: 12

    7. 184 cal, 5.4g fat, 3.2g pro, 31.2g carb, 0.7g fiber, 28mg chol, 1.2mg iron, 155mg sod, 53mg calc.



    Final Comments


    Notes: This cake freezes well up to 2 months.

 

 

 


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