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Nutrition Facts

Serving Size 1 (69g)

Recipe makes 12 servings

Calories 233
Calories from Fat 83 (35%)
Amount Per Serving %DV
Total Fat 9.3g 14%
Saturated Fat 0.7g 3%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 127mg 5%
Potassium 59mg 1%
Total Carbohydrate 34.9g 11%
Dietary Fiber 0.4g 1%
Sugars 19.0g
Protein 2.9g 5%

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Dawn's Orange Loaf Cake

Recipe #317253 | 1¼ hours | 10 min prep | add private note
HokiesLady

By: HokiesLady
Aug 3, 2008

This is a definite cross between a light dessert or a breakfast quick bread treat. It has the texture of a cake but in loaf form. From a TOH booklet and submitted by Dawn C. from Florida. This uses cake flour which I find makes a really lighter texture to the loaves than standard flour. You can substitute all purpose flour but reduce the total by 3 1/2 tbls (for every cup of cake flour you need to reduce all purpose by 2 tbls) but remember that all purpose will probably give you a heavier texture of cake loaf.

SERVES 12 , 1 loaf (change servings and units)

Ingredients

Directions

  1. 1
    Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour.
  2. 2
    In a mixing bowl, combine the dry ingredients.
  3. 3
    Add the oil and orange juice to the dry ingredients and beat until smooth.
  4. 4
    In another mixing bowl, beat the egg whites until stiff peaks form.
  5. 5
    Fold egg whites into wet mixture.
  6. 6
    Pour batter into prepared loaf pan.
  7. 7
    Bake at 350F for 1 hour or until a pick comes out clean from the center.
  8. 8
    Cool for 10-15 minutes before removing from the pan to a wire rack.
  9. 9
    Let loaf cool completely before dusting with powdered sugar and slicing.

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