Instructions:

Orange Pound Cake with Orange-Caramel Sauce

Source: Ladies' Home Journal

This pound cake is made with a mere fraction of the butter and sugar called for in the traditional high-calorie classic. The Orange-Caramel Sauce provides even more flavor punch for the bite.

Vegetable cooking spray
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup granulated sugar
1/2 cup buttermilk or sour milk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutes)
1 large egg
2 large egg whites

Orange-Caramel Sauce
2 tablespoons water
1/4 cup granulated sugar

Heat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with vegetable cooking spray.

Sift together flour, salt, baking powder and baking soda in a medium bowl; set aside.

With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process the 1 cup sugar and the orange peel in a food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup of the orange juice and vanilla extract in a small glass measuring cup. (Reserve remaining juice for caramel sauce.)

Beat butter and orange-sugar mixture in a large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake 35 to 40 minutes, until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Invert cake and remove pan; invert again and cool completely.

Make Orange-Caramel Sauce: Meanwhile, combine water and the 1/4 cup sugar in a small saucepan; stir with a wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes or until sugar dissolves. Uncover and cook 5 to 6 minutes, until sugar turns amber. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool; serve with cake.

Makes 12 servings.

NOTE: To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutritional facts per serving: calories: 190 , total fat: 4.5 g , saturated fat: 2.5 g , cholesterol: 28 mg , sodium: 192 mg , carbohydrate: 35 g , protein: 3 g