Source: dLife

Moist pound cake with a hint of almond and prune.

Servings

0.67 cup sugar
0.67 cup prune puree
0.25 cup margarine , softened
0.5 tsp almond extract
0.5 tsp vanilla extract
2 egg whites
1 eggs
1.75 cup white all purpose flour
2 tsp low sodium baking powder
0.5 tsp ground allspice
0.25 tsp salt
0.33 cup fat free milk
1 cooking spray

1 Using an electric beater, combine sugar with prune puree, margarine, and almond and vanilla extracts, beating for 2 minutes; beat in egg whites and egg for 1 minute.
2 Mix together flour, baking powder, allspice, and salt in a bowl. Beginning and ending with flour mixture, add into prune mixture alternately with milk, fully combining after each addition.
3 Spoon batter into a cooking spray coated 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick comes out clean. Let cool in the pan for 15 minutes and then turn out and let cool on a wire rack.

Top this pound cake with fresh prunes and whipped topping or ice cream.