*  Exported from  MasterCook Mac  *
 
                              Peach Pound Cake
 
 Recipe By     : Eater’s Choice
 Serving Size  : 16   Preparation Time :0:10
 Categories    : Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tbsp          unbleached flour
    2      tbsps         brown sugar -- packed
      1/4  tsp           nutmeg
    1      c             peach slices in syrup -- drained and sliced
    1      c             granulated sugar
    2 1/2  c             unbleached flour
    1      tsp           baking powder
      1/2  tsp           baking soda
    8      ozs           fat-free sour cream
    2                    egg whites -- whipped
    1      tsp           vanilla
 
 Preheat oven at 325.  Prepare 12-cup Bundt® pan with cooking spray and
 flour; set aside.  In a mixing bowl, combine 1 tablespoon flour, brown
 sugar, and nutmeg. Add peaches and mix until covered with flour-sugar
 mixture. Spread peach mixture around bottom of prepared pan. In a mixing
 bowl, combine granulated sugar, flour, baking powder, and baking soda. In
 another mixing bowl, combine sour cream, egg whites, and vanilla. Mix dry
 ingredients with wet ingredients just until moistened.  Spread batter over
 peach mixture. Bake for 1 hour.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 145 Calories; 0g Fat (0% calories from fat); 3g Protein; 33g
 Carbohydrate; 2mg Cholesterol; 88mg Sodium
 
 NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
 container. Seal, label, and freeze for up to 3 months. When ready to serve,
 thaw at room temperature about 3 hours.

Plain Text Version of This Recipe for Printing or Saving