Recipe Day!

I recently served this cake and it was not only delicious but oh-so-easy to whip up! And all the ingredients are things I usually have on hand (except the egg substitute). I highly recommend it for your next dinner party! (from Cooking Light, Annual Recipes, 2007).

Olive Oil Cake

Cooking spray

2 T flour

2-1/2 cups granulated sugar

1-1/2 cups fat-free milk

3/4 cup egg substitute

1/2 cup extra virgin olive oil

2 T lemon rind

3 T fresh lemon juice

2-1/4 cups flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/4 cup orange marmalade

2 T powdered sugar

1. Preheat oven to 350. Coat a 12-cup Bundt pan with cooking spray; dust with 2 T flour.
2. Combine sugar, milk, egg sub., oil, rind and juice in a large bowl; stir with a whisk until combined.
3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with whisk until smooth.
4. Pour batter into prepared pan. Bake at 350 for 55 minutes or until golden borwn and cake begins to pull aways from sides of pan. Cool cake completely in pan on wire rack. Loosen edges of cake with a spatula. Place a plate upside down on top of cake and invert.
5. Place marmalade in a microwave safe bowl and nuke at high for 1 minute. Stir and spoon hot marmalade over cake. Cook completely and sprinkle with powdered sugar.