NOTE: This is not a SUGAR FREE cake – it is made with Splenda for baking, which does contain sugar.
Families face challenges, some harder than others – but the beauty of family challenges is that you face them together. My family has recently faced some new challenges – mom was recently diagnosed with Type 2 Diabetes. This was such a shock since although she hadn’t been feeling all that well for a few weeks, she wasn’t displaying any of the classic diabetes symptoms.
So here we are, already a few weeks later and the way we do things has already changed, the way we cook and eat has changed – it had to. But all for the better – these changes will benefit everyone in the family. We obviously can - and will – still get together and enjoy food, we just will be enjoying healthier options.
This Mother’s Day was our first “Diabetic Friendly” holiday. I cooked fish in parchment with very light salt, little oil, and lots of flavor – ginger, lime zest, garlic and a bit of heat. I also made a Greek Couscous with grilled vegetables, pine nuts and cheese. The recipe was inspired by the recipe for Grilled Vegetable and Israeli Couscous Salad I found on Things Alauna Makes. My recipe was similar but I omitted the tomatoes and used a sugar free vinaigrette instead.
Jody got the hard part – dessert. She took on the challenge of working with Splenda to create something a bit more health conscious and fine for mom or any diabetic to eat – a Splenda Pound Cake. Splenda is one of the better sugar substitutes in my opinion, it doesn’t have that bitter aftertaste that Sweet’N Low has.
The batter for this sugar free cake turned out like any other – not nearly as sweet, but the texture was the same. The cake rose nicely and had a beautiful golden brown color to it. The recipe states to bake the cake at 325 degrees for 1 hour and 20 minutes, this is far too long. I set my timer for 1 hour, but took it out after 45 minutes. Be sure to watch this one!
The flavor was more like a shortcake, my mother thought it tasted like Lorna Doone cookies. I can’t say it was moist like pound cake either…this could have been due to the baking time, not sure? We served the cake with some beautiful fresh berries (blueberries, blackberries, raspberries, and strawberries) and a dollop of Splenda sweetened whipped cream. Overall, the presentation was beautiful and the taste was pleasant. There is much work to be done in this new chapter of my baking life…more sugar free treats to come!
Sugar Free Splenda Pound Cake
Yield: 18 servings
- 3 cups sifted cake flour
- 1 1/2 cups SPLENDA(R) Sugar Blend for Baking
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 6 large eggs
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla extract
- Calories: 306 kcal
- Carbohydrates: 34 g
- Dietary Fiber: 0 g
- Fat: 14 g
- Protein: 4 g
- Sugars: 16 g
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch tube pan or a 12-cup Bundt pan; set aside.
- Combine flour, SPLENDA(R) Sugar Blend for Baking, and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
- Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 3 times.
- Spoon batter into prepared pan.
- Bake for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack.