Lake Austin Spa Resort (Texas)
Pound Cake with Oranges

2 large oranges
1 ½ cups confectioners' sugar
1 ¼ cups flour
½ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ cup fat-free plain yogurt
3 tablespoons canola oil
1 teaspoon pure vanilla extract
2 eggs, lightly beaten

Grate enough orange zest to equal 1 tablespoon. Remove and discard the remaining peel. Section the oranges into wedges; set aside. Sift the confectioners' sugar, flour, cornmeal, baking powder and salt into a large mixing bowl. Combine the orange zest, yogurt, canola oil, vanilla and eggs in a separate bowl. Add the yogurt mixture to the dry ingredients, beating with an electric mixer until the batter is smooth. Spray a 5 x 9-inch loaf pan with nonstick cooking spray. Pour in the batter. Bake at 325 degrees for 50 minutes or until the cake tests done. Remove to a wire rack to cool. To serve, cut the cake into 1/2-inch slices and spoon Orange Sauce over each slice.

Yield: 16 servings

Orange Sauce
2 cups orange juice
1 cup sugar
3 cloves
Reserved orange segments (above)

Combine the juice, sugar and cloves in a saucepan over medium heat. Cook until reduced to 1 ½ cups, stirring occasionally. Remove from the heat and strain into a clean bowl. Add the orange wedges.

Nutrients Per Serving: Cal 205; Prot 3 g; Carbo 41 g; Fat 4 g; 15% Cal from Fat; Sod 117 m

copyright 2006