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This cake is versatile, delicious and marvelously simple to prepare. First melt your butter in a small pan on the stove. Allow it to cool briefly. Combine the melted butter and the fruit juice concentrate in a large bowl. Beat in the eggs until the mixture is smooth. Add the extract of your choice and beat briefly. Measure the flour, salt and baking soda into the bowl. Whisk the mixture until the batter is smooth and fluffy. This will only take a few moments. Try not to overbeat the batter. When you sweeten a cake with fruit juice concentrate it tends to toughen a little bit if you over mix it. Now pour the batter into a well oiled baking pan. I usually use a 7 by 11-inch pan, but a 9-inch square pan will also work. Alternatively you could use two 8-inch round pans to make a layer cake. Bake the cake at 350° for 35 minutes. If you are making 8-inch layers then 30 minutes will probably be enough. The cake is done when it is golden brown and pulls away from the sides of the pan. When you gently press your finger against the center of the cake it will spring back quickly. This cake is good plain or frosted. You can use any type of fruit juice concentrate to vary the flavor according to your preference. For a delicious, almost honey flavor, I use Apple, Passion, Mango juice concentrate. Plain Apple will work just as well though, so don't feel you have to be fancy. If you are feeling fancy though, Apple Cherry concentrate and Apple Cranberry concentrate are both luscious, especially with a carob or chocolate frosting. This is a great recipe. It's versatile, easy, fast and delicious. If you've never worked with fruit juice as a sweetener before, this makes a great first choice. The texture of the finished cake is a little bit coarser than cakes made with white sugar and white flour but I feel this adds to it's quality. Makes 12 servings. Per Serving (using apple juice concentrate): 194 Calories; 9g Fat (39.9% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1-1/2 Fat.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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