Holly Clegg's Orange Marmalade Bundt Cake -

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Holly Clegg's Orange Marmalade Bundt Cake

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Posted November 10th, 2008

This article is reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites, by Holly Clegg, (2008, The Cookbook Marketplace)

Holly Clegg's Trim & Terrific Gulf Coast Favorites

Servings:	16
Author Notes:	Orange glaze soaks into the cake to make a moist, fruity, wonderful dessert.
Ingredients:	1 box (18.25 ounces) yellow cake mix 1 cup orange juice 1/3 cup canola oil 1 container (6 ounces) nonfat orange yogurt 1 teaspoon grated oranges zest 1 egg 2 egg whites 1/4 cup plus 1 tablespoon orange liqueur or orange juice 1/2 cup orange marmalade, or apricot or peach preserves
Instructions:	1. Preheat oven to 350º F. Coat a bundt pan with nonstick cooking spray. 2. In a mixing bowl, beat together all ingredients, except a tablespoon liqueur and preserves. Mix well until blended. 3. Pour batter into prepared pan. Bake for 40 – 45 minutes or until center of cake bounces back when touched. Let sit for 5 minutes and invert to serving plate. 4. In a microwave-safe bowl, combine remaining liqueur and preserves. Microwave 45 seconds. Pour over warm cake. Nutritional Information per Serving: Calories 231; Calories from Fat 28%; Fat 7g; Saturated Fat 2g; Cholesterol 14mg; Sodium 233mg; Carbohydrate 38g; Dietary Fiber 0g; Sugars 26g; Protein 2g; Diabetic Exchanges: 2 1/2 Carbohydrate; 1 1/2 Fat.