- 5 tablespoons butter or margarine, at room temperature
- 5 tablespoons solid vegetable shortening, butter-flavored
- 2 cups granulated sugar
- 2 eggs plus 2 egg whites; or 8 ounces (1 cup) egg-substitute
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 8-ounce carton low-fat plain yogurt
- 1/4 cup applesauce
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1/2 cup white rum
Preheat oven to 350 degrees F.
In a large mixing bowl, cream butter and shortening with an electric mixer. Gradually add sugar, beating until mixture is nice and fluffy. Add eggs and egg whites, or egg-substitute a little at a time, beating well after each addition.
In a separate mixing bowl, sift together flour, baking powder and salt; in another mixing bowl, combine yogurt, applesauce and soda, and stir to mix well.
To the buttery mixture in the first bowl, add ingredients of second and third bowls, starting and ending with the flour mixture ingredients. Beat with an electric mixer at low speed, gradually increasing speed as you slowly count to 15: Do not over beat.
Grease and flour thoroughly a Bundt pan or something similar; pour in batter, and bake. After 45 minutes, test with a wooden pick or skewer, inserted in the middle of the cake; it should come out clean. If it does not, bake another 15 minutes. Remove cake from oven; cool in pan for about 10 minutes, and carefully loosen with a knife from pan edges. Invert onto a cake platter while still warm and prepare the glaze.
In a small saucepan, combine walnuts, sugar, butter, lemon juice and rum (I recommend Bacardi). Bring to a boil, stirring until sugar is completely dissolved and the mixture is foamy. With a skewer or a small sharp knife, poke the warm cake here and there. Spoon the hot mixture over the cake slowly until it is absorbed. Keep spooning mixture until all is used.
Yield: 8 to 10 slices.