FRC: Does anyone else cringe when they see cake recipes with 2-3 c sugar, without frosting?

M

monj

Well-known member
With diabetes as rampant as it is these days, in thin as well as heavy set folks, do you feel bad making a cake that calls for 2-3 cups sugar?

I really struggle with it. I read recipes now and gasp at the sugar content. I am not diabetic, but DH is, as is most of his family. So I guess I am more attuned to it.

Just curious!!

 
my Dh is also diabetic. I stay clear of those loaded with sugar recipes, or adjust.

I made the apple cake in the link, and it has a lovely syrup glaze with just 1/4 cup sugar dissolved in apple and lemon juice that you brush on, then sprinkle with powdered sugar before serving. It was really nice, and if making for DH I would use Splenda, or 1T Splenda and 1 T sugar and cut back on the juice a bit

http://www.eat.at/swap/forum1/206296_Lemony_Apple_Cider_Caramel_Cake-I_made_this_yesterday_and_its_terrific__not_a

 
I hate overly sweet things - you find it much more in American desserts than

European or elsewhere. I frequently reduce the sugar in recipes, sometimes slightly, sometimes a lot, depending on how excessive the sugar amounts are. I also reduce the salt.

 
my DH has been doing Weight Watchers and is down about 8 pounds and has to lower his insulin already

He will always need insulin, no matter how fit he gets because his pancreas was severely damaged by a horrible case of pancreatitis. many weeks spent down in Seattle at Virginia Mason. But we are surprised by the need to decrease insulin already. It's a good thing

 
It doesn't really bother me, but I have noticed that after about 18 months of taking it easy on swee

over the past few months I haven't been as careful, and I find it increasingly difficult to resist sweets. It's almost like an addiction. But not just any sweets - homemade cookies and cupcakes have been my weaknesses. DS and I have perfected our chocolate chip cookie recipe in the meantime. smileys/bigsmile.gif

 
Amen to that. I switched to black coffee + Splenda last year to help lose weight. Worked perfectly.

Recently I started letting myself have it with sugar and cream as a "special treat" and now I'm back to not liking it black.

Drat. Double Drat.

 
1-2-3-4 ratio for cakes is traditional and basic... at least that's what I learned...

...as a young baker.

1 cup butter
2 cups sugar
3 cups flour
4 eggs

Michael

 
Less guilt: Dr. Joel Fuhrman's Never-Get-Sick Chocolate Cake

I don't bake a lot of goodies for just me these days, so when I do I'm all in, but saw this on Dr Oz today - no refined sugar at least.

Dr. Joel Fuhrman's Never-Get-Sick Chocolate Cake
Never have another sick day again! Arm your body's defense system, fight fatigue and live better for longer with Dr. Joel Fuhrman's immunity-boosting chocolate cake

Ingredients
Serves 12

Cake
1 2/3 cups whole-wheat pastry flour
1 tsp baking powder
3 tsp baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 banana
1 cup unsweetened applesauce
1 cup raw beets, shredded
3/4 cup raw carrots, shredded
1/2 cup raw zucchini, shredded
3 tbsp natural, nonalkalized cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 tsp vanilla extract

Chocolate Nut Icing
1 cup raw macademia nuts and/or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tbsp cocoa powder
1 tsp vanilla extract

Directions
Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.

In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch pieces.

In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.
Spread in a 9 x 13-inch nonstick baking pan.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.

http://www.doctoroz.com/videos/dr-joel-fuhrmans-never-get-sick-chocolate-cake

 
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