Preparation:

1. Preheat oven to 350 degrees F.
2. Lightly coat a 12-cup Bundt pan with olive oil; dust with 2 tablespoons flour.
3. Combine sugar, milk, egg substitute, rind and juice in a large bowl; whisk until well combined.
4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.  Combine the flour, baking powder, salt and baking soda; stir well.  Add flour mixture to the oil mixture, stirring with a whisk until smooth.
5. Pour batter into prepared pan.  Bake at 350 degrees F for 55 minutes or until golden brown and cake begins to pull away from the sides of the pan.  Cool cake completely in pan on wire rack.  Loosen edges of cake with a spatula.  Place a plate upside down on top of cake; invert onto plate.
6. Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute.  Stir and spoon hot marmalade evenly over cake.  Cool completely. Sift powdered sugar over top of the cake.  Makes 16 servings.
Per Serving: 292 Calories (25.0% from fat); 8g Fat (1g Sat, 5g Mono, 1g Poly); 4g Protein; 52g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 241mg Sodium.  Food Exchanges: 1 Grain (Starch); 1 1/2 Fat; 2 1/2 Other Carbohydrates.
______________________
This recipe was featured in the Book and Wine Swap Menu, a part of Cooking Light's "Nights to Savor" series.  Also featured in this menu was Italian Garbanzo Salad and Flank Steak with Caramelized Onions and Balsamic Glaze.