Rum-Allspice Pound Cake With Ambrosia

• 2 cups sugar
• 2/3 cup stick margarine or butter, softened
• 2 large eggs
• 1 large egg white
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 1/4 cup dark rum
• 1 tablespoon grated orange rind
• 1 teaspoon vanilla extract
• Cooking spray

1. Preheat oven to 375u0b0.
2. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add the eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (flour through salt). Combine buttermilk, rum, orange rind, and vanilla. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Serve with Ambrosia.

sugar, margarine, eggs, egg white, allpurpose, baking powder, baking soda, ground ginger, ground allspice, ground nutmeg, salt, lowfat buttermilk, dark rum, orange rind, vanilla, cooking spray

Taken from www.myrecipes.com/recipe/rum-allspice-pound-cake-with-ambrosia (may not work)