Ingredients
-
-
3/4 cup light brown sugar, firmly packed
-
1/3 cup vegetable oil
-
1/3 cup molasses
-
1/3 cup light sour cream
-
1 tablespoon dark rum
-
1 teaspoon vanilla extract
-
3/4 cup yellow cornmeal
-
1/2 cup all-purpose flour
-
1 teaspoon baking powder
-
1 1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground cardamom
-
1/4 teaspoon ground ginger
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1/8 teaspoon salt
-
5 egg whites, at room temperature
-
1/2 teaspoon cream of tartar
-
2 tablespoons brown sugar
-
2 teaspoons powdered sugar
-
-
8 ounces fat-free cream cheese, softened
-
1/2 cup light sour cream
-
Instructions
- Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
- Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
- Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
- Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
- Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
- Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
- Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
- Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.