Brandied Peach Cake I - Lower Fat And Calories But Not In Taste

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 cup dried peaches, chopped
• 1 cup peach brandy
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 3 eggs, separated
• 1 teaspoon salt
• 1 cup sugar
• 1/3 cup oil
• 2/3 cup unsweetened applesauce
• 1 cup pecans, chopped
• 1/4 cup sugar
• 1/3 cup low-fat buttermilk
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda
• 2 tablespoons butter
• 2 tablespoons reserved peach brandy

Recipe

• 1 soak peaches in a closed container in the fridge overnight. drain when ready to bake and reserve the brandy for the sauce.
• 2 preheat oven to 350 degrees.
• 3 lightly butter/flour a 9x13 pan or 4 mini loaf pans.
• 4 dissolve baking soda in buttermilk and add vanilla.
• 5 mix flour, spices and baking powder together.
• 6 in standing mixer or larger mixing bowl with electric beater, beat egg yolks; mix with salt, sugar, oil and applesauce. mix buttermilk mixture inches.
• 7 add flour/spice mixture in a bit at a time until well blended on low.
• 8 add pecans and brandied peaches.
• 9 beat egg whites separately and fold in gently to batter.
• 10 pour into 9x13 pan or 4 mini loaf pans.
• 11 set pan(s) on a baking sheet and bake at 350 for 45-55 minutes. cake is done when knife inserted into center comes out almost clean.
• 12 when cake is almost finished baking, assemble ingredients for sauce in saucepan. bring to a boil, stirring slowly frequently, and turn off heat. when cake is finished, pour 2 tbsp of sauce over each mini loaf and allow to absorb, or 1 tbsp sauce over each slice of cake.