Number of servings :
Type of meal : | Cakes | Cakes
Special diet :
2 large eggs
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
2/3 cup (150 mL) low-fat (1% milk fat) milk
2 tsp (10 mL) vanilla
3/4 cup (175 mL) butter or margarine, at room temperature
1/2 cup (50 mL) granulated sugar
1/2 cup (50 mL) firmly packed light brown sugar
1 cup (250 mL) coarsely chopped pecans, toasted
Separate the eggs. Discard the yolk from one of the eggs. Set aside. Preheat the oven to 325°F (160ºC). Lightly grease a 9” x 5” x 3” (23 cm x 15 cm x 8 cm) loaf pan, then dust with flour. In a small bowl, stir together the 1-3/4 cups (425 mL) flour, baking powder, and baking soda. In cup, combine milk and vanilla.
In a large bowl, with an electric mixer on medium, cream the butter, granulated sugar, and brown sugar until light and fluffy, scraping sides of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the milk mixture. Repeat, then stir in the remaining flour mixture. Stir in the pecans.
Spread the batter evenly into the prepared pan. Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean. Place the pan upright on a wire rack for 10 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert cake onto the rack. Cool completely. Serve with sliced strawberries, vanilla ice cream, or frozen yogurt, or all on its own.
Makes 16 servings.
Imported on 2011-01-20 16:41:26 — Original ID:2111