Saturday, January 19, 2013

Sugar-Free Apricot Pound Cake



Some of my readers ask about how they can convert a recipe of mine to diabetic friendly.  I try to help them out as best as I can, but I do always wonder how it turns out.  So I decided to make a sugar-free recipe just for you!  This bread is dense and I'm thinking it's because of the sugar substitute; this is the first time I used that much in a recipe.  However, I loved it because I love pound cakes, the kids ate it and never mentioned about it tasting any different from my other recipes.  If you have any diabetic friendly recipes that you'd like to share, please let me know


Ingredients are as follows:

1/2 C butter, softened
1 3/4 C sugar substitute, (I used Splenda)
1 tsp. vanilla 
1 tsp. salt
1 tsp. lemon juice
4 eggs
1/2 tsp. baking soda
1/2 C sour cream
1 C sugar-free apricot preserves
3 C cake flour

icing:
2 ounces cream cheese, softened
2 Tbsp. sugar-free apricot preserves
1 Tbsp. sugar substitute, (I used Splenda again)  


Directions:

Preheat oven to 350 degrees; grease a 9 X 5 loaf pan.


Cream together the butter, Splenda, vanilla, salt and lemon juice. 

   
Mix in the eggs, one at a time; set aside.


Dissolve the baking soda into the sour cream.


Stir the sour cream and preserves into the egg mixture.


Fold in the flour until combined.


Pour into prepared pan.


Bake for 40-45 minutes; until a toothpick comes out clean.


Allow to cool in pan for about ten minutes.  While it's cooling, cream together the cream cheese, preserves and Splenda.


Remove cake from pan and pour icing all over the top.


Slice, serve and enjoy!



6 comments:

  1. Yum! Looks delish! Love the apricot, that is one fruit I never think about!

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  2. Next time instead of using regular all purpose flour try using cake flour. It will come out very light and fluffy. I recently just made a lightened up lemon bread using a sugar substitute (Truvia Baking Blend) and it turned out and tasted just like a lemon pound cake. It wasn't dense or heavy at all. You can't even detect the sugar substitute.

    http://www.mommyskitchen.net/2013/01/lightened-up-lemon-pound-cake-made-with.html

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  3. You're welcome and thanks for stopping by : ) I too used to use regular flour and learned about the cake flour secret and now I'm hooked. Give it a try next time.

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  4. This looks just wonderful! I find that using all Splenda does make for a more dense product. Try Splenda Blend, which is half Splenda and half sugar. The end results seem to be a little better and don't turn into a hockey puck the day after. Reduced sugar is still carb friendly!

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    Replies
    1. Thank you for letting me know, I'll pick some up soon :)

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