Very Berry Healthy Pound Cake

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by Kara Kimbrough 

 

1 (16-ounce) pound cake mix (I used Betty Crocker)

3/4 cup skim milk

4 egg whites or 1/2 cup egg substitute

1/4 cup all-fruit orange spread (or your favorite fruit flavor)

2 tablespoons orange juice (or your favorite fruit juice)

 

Topping:

16-ounce bag of frozen mixed berries, defrosted

1/4 cup orange juice

1/4 cup orange spread (or favorite fruit flavor)

 

With a hand mixer, mix together pound cake mix and following four ingredients. Pour batter into prepared pan (see pan sizes and baking times below). Bake according to pan size and place on cooling rack. Let cool for 10 minutes and invert onto serving plate. 

 

For topping: mix together mixed berries and orange juice. Microwave fruit spread for 15-20 seconds, or until melted. Stir into berry mixture. Cover and refrigerate for 20-30 minutes to let flavors meld. Cut cake into half-inch slices and top each one with the berry mixture. 

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Pan sizes and baking times: - one 9x5-inch pan: 50-60 minutes. Two 8x4-inch pans - 33-40 minutes. 12-Cup fluted tube (Bundt) – 38-40 minutes. 10x4-inch Angel food (tube) – 40-45 minutes.

 

(Adapted from AHA’s 46 Healthy Soul Food Recipes)

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