Applesauce-raisin Snack Cake - Diabetic I Made It

Applesauce-raisin Snack Cake - Diabetic

pointsevenout 11 years ago
Recipe by Spinach1948: Applesauce Raisin Snack Cake Diabetic/saved
A good tasting snack cake to ward off the hungries.
So slap me in the face hard, I used regular sugar instead of the substitute. I'm not fully set up to do the diabetic thing.
Looking at the disparity of the recipe pic and mine, I'm thinking the author didn't get the batter into the oven right away after mixing the liquid and dry ingredients. Author's pic is only 2 raisins thick, mine's 4 raisins thick.
The air will go out of a baking soda recipe if not baked right away to set the carbon dioxide in the batter to make the cake soft and fluffy.
I don't think it would hurt this recipe too bad if one were to use self rising flour or baking powder added to all purpose flour. That would keep the cake batter from going flat during staging.
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frankieanne 11 years ago said:

Two cups of raisins to two cups of flour is a lot of raisins! I like the picture. Looks delicious.

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jett2whit 11 years ago said:

They do look yummy! I love this group!!

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pointsevenout 8 years ago said:

Made this again.
Subbed 3 tsp baking powder for 1 tsp baking soda. It worked fine but there was a little less browning.

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jo_jo_ba 8 years ago said:

@pointsevenout the difference in height is probably due to the sugar substitute, which doesn't help cakes, etc hold bubbles from eggs and oil/butter. Splenda almost always makes for denser product, as does any other complete sugar replacement that uses maltodextrin for bulk. I usually use a baking blend that mixes the sweetener and sugar, which gives better, albeit not perfectly identical, results

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