Recipe - Granddaughters Pound Cake

2 cn (16oz) pears in juice; not
syrup
2 tablespoon Corn syrup
Three fourths cup Better N Eggs or Egg Beaters
3 Egg whites; beaten until
stiff with 1 tsp. cream of
tartar
2 teaspoon Vanilla extract
2 tablespoon Milk
1 One half cup Sugar
2 One half cup Cake flour sifted with:
4 teaspoon Baking powder plus
One half teaspoon Salt
1 Envelope dry butter buds

Date: Sun, 4 Feb 1996 18:23:43 0500

From: Gene/Nancy Cottrell cottrell@drake.dnet.net
This is an adaptation of my grandmother's recipe which used 1 cup butter
and six eggs for a whopping 19 g. of fat per 1/12 cake.)

Drain pears, reserve juice for another use and puree in food processor
until smooth. Cook down over medium heat stirring occasionally to about 1
to 1One fourth cups. (Pear mixture will be thick). Cool. Add sugar to pears and
beat until light, just as you would cream butter and sugar. Add vanilla,
egg substitute, milk and corn syrup. Beat well.

Combine flour and dry Butter Buds. Gently combine pear and flour mixture
until just moistened. Do not overbeat. Fold in stiff egg whites. Spray 10"
tube pan with Pam and dust with flour. Add batter. Bake at 325 degrees for
50 to 55 minutes until golden and tests done with toothpick. Cool in pan 10
minutes on rack before loosening sides and turning out.

You can add your favorite flavoring touches like lemon or orange rind,
coconut or almond extract, etc. but this is the basic "butter" recipe.

(If you are in a hurry, you can increase the flour to 3 cups & the eggs to
1 cup, and not bother cooking down the pears; but the end result is a bit
coarser though still very nice.)

FATFREE DIGEST V96 #35

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.