Low-Fat Pound Cake

I was completely inspired today when my co-worker and friend, Naomi (who also happens to be the creative talent behind Bakers Royale) brought in a low-fat pound cake.

She has the right idea when she says “we need balance after the holidays”.   But she’s wrong to say “I don’t diet – I don’t believe in it”.  WHAT!!  Maybe she’s not wrong, but my whole life I’ve been dieting and struggling with my weight and since my diagnosis, I’ve had to watch my diet for a different reason. So balance is definitely what I need.  That and a great weight loss plan which this cake does not fall under.  This cake does give me hope that low-fat can taste great.  But I won’t be fitting in to my skinny jeans by eating this everyday.

Low Fat Pound Cake

1-1/2 cups butter melted and brought to room temperature
1 cup low-fat cottage cheese, puree (make sure there are no lumps in it)
3 cups of sugar
1 tablespoon vanilla
1 teaspoon salt
6 eggs
3 cups GF all-purpose flour

Preheat oven to 350 degrees F.  Lightly coat pan with baking spray and flour pan.

1. Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until puree and no lumps remain; set aside.

2. Fit stand mixer with a paddle attachment and add melted butter and sugar into mixing bowl.  Mix on medium-low for 1 minute or until well combined.  Add in puree cottage cheese and mix on medium for about 2 minutes until well combined and light. Add in vanilla and salt and nix until well combined. While mixer is running, add eggs once at a time and mix well between each addition.  Turn mixer down to low and keep mixer running while gradually adding flour.

3. Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 65-70 minutes.  Allow cake to cool in pan for 5 minutes.  Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

**recipe adapted for Bakers Royale blog – who adapted it from Martha Stewart’s recipe**


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Gluten Free "Happy Cake"

So the other day a co-worker shared a website with me for “Purple-rific Layer Cake” from www.rock-ur-party.tablespoon.com.  And since I LOVE, LOVE, LOVE the color purple you know I just had to make it.  But to make it GF would be a challenge because this recipe calls for box cake mix.  So I used one of my favorite gluten-free flour makers (Jules Gluten Free) recipes for White Birthday Cake.  I must admit, I was a little disappointed in the outcome of the colors, but for my first attempt at “Happy Cake”, I’m pretty happy overall.

3 cups Jules Gluten Free All-Purpose Flour
1 tablespoon gluten-free baking powder
1/4 cup powdered milk (I used Carnation Dry Milk)
1/4 tsp salt
1/2 cup butter
2 cups granulated cane sugar
4 large eggs
2 teaspoons gluten-free vanilla extract
1 cup milk

*Note, in order to get 3-layers I had to double this recipe.

Pre-heat oven to 350° F (static) or 325° (convection).  Spray three 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free All-Purpose Flour™.

Whisk together the flour, powdered milk, baking powder and salt and set aside.

In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approx 3-5 minutes).  Add the eggs next, one at a time, beating well after each addition.  Mix in the vanilla with the last egg addition.  Slowly add the milk, alternating with the flour mixture and beating in between the additions.  Beat until smooth and pour into the prepared pans.  The batter will be thick (remember this is not your regular cake mix anymore).

Separate the mixture equally in to three separate bowls.  I added 9 drops of neon purple for the lightest mix, 19 drops of neon purple for the next layer and 39 drops for the darkest layer.  Hindsight being 20/20, I would first add white food coloring to the mix so that all the yellow is taken away.  My cakes didn’t come out as purple as I would have liked.

Bake for 30 minutes, turning the pans half-way through.  To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with little to no crumbs attached.  The cakes will also begin to pull away slightly from the sides of the pans.  Add time in necessary to fully bake the cakes.

When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack.  After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.

Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.

I used 3 tubes of Betty Crocker Whipped White Frosting (gluten free).

The other thing that you should do, that I didn’t, is cut the tops off of each layer so you don’t see the brown tops in between each layer.  Again, hindsight.

(Purple-rific cake idea was taken from www.rock-ur-party.tablespoon.com.  All directions/instructions for cake mix was taken from www.blog.julesglutenfree.com).

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When Life Gives You Lemons………..

Make Coconut Lemon Squares ~  I came across this wonderful treat in my “Betty Crocker’s low fat, low-cholesterol cooking today” book that I have been unable to use for years since I was diagnosed with Celiac disease.  But due to the invention of Gluten Free Bisquick (yay!) this so easy to make.  And if I do say so myself, they turned out pretty darn yummy too.  I took the lot to the office and they got rave reviews (maybe some of my co-workers will blog their comments).  But, I must tell you I have NO idea how low fat or low cholesterol these really are. Enjoy!

glazed lemon-coconut squares

1 cup plus 1 tablespoon Gluten Free Bisquick (for non-gluten free use Reduced Fat Bisquick)
2 tablespoons powdered sugar
2 tablespoons plus 1 teaspoon firm margarine (I Can’t Believe It’s Not Butter is what I used)
3/4 cup granulated sugar
1/4 cup flaked coconut
2 teaspoons grated lemon peel
2 tablespoons lemon juice (I used fresh lemons for better taste)
1/2 cup fat-free cholesterol-free egg product (I used liquid egg whites)
Lemon Glaze (recipe below)

lemon glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
Mix ingredients until smooth

Heat oven to 350°.  Mix 1 cup baking mix and the powdered sugar in small bowl.  Cut in margarine, using pastry blender or crisscrossing 2 knives (I just used a fork and smashed it) until crumbly.  Press in to an un-greased square pan, 8x8x2 inches.  Bake about 10 minutes or until light brown.  It will have cracks in the crust.

Mix remaining ingredients except Lemon Glaze.  Pour over baked layer.  Bake about 25 minutes or until set and golden brown.  Loosen edges from sides of pan while still warm.  Spread with Lemon Glaze.  Cool completely, about 1 hour.  For bars, cut into 3 rows by 4 rows.  For squares, cut into 4 rows by 4 rows.

*Please note, I put the Lemon Glaze on when it came out of the oven and it didn’t seem like enough because it just absorbed in, so I made extra and added it about an hour later to give a more “frosting” type appearance. 

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