I have a lady who needs a small simple daibetic cake for her anniversary this week. Her husband is a diabetic and loves spice cake, I did a web search and came up with this recipe and would like for you all to tell me if I ommited the raisins and nuts would it be okay. I am trying to find a white icing recipe to go with this, I don't like the icing recipe were you have to use cornstarch it seems to chalky, so if anyone can help I would really appreciate it very much. Thanks
Diabetic Sour Cream Spice Cake
1/3 cup margarine
3 tablespoons granulated brown sugar-- replacement
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cups flour -- sifted
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup water
1 cup sour cream
1/2 cup raisins
1/4 cup walnuts -- chopped
Preheat oven to 350. Grease and flour a 13X9 baking pan. Cream together the margarine and brown sugar replacement. Add eggs and beat well. Beat in the cinnamon, cloves and nutmeg. Sift together the flour, baking soda, baking powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream, raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.
Recipe yields 18 servings
Well kiddo, I have never been keen on any diabetic cake recipe I have made that didn't contain sugar, so that is my reaction. But as far as not adding the nuts or raisins, I don't think it will change the cake itself to omit them, why they are likely added is for texture and taste. But the cake itself will be pretty much the same without them as it would be with them.
Thanks squirrelly, as it turns out the ladies husband was put back in the hosiptal this morning and not doing to good so she is waiting to see what happens and if and when he gets to come home, so she postponed their anniversary til then. All she said was he likes spice cake and it has to be diabetic, I'm like you I normally don't do diabetic cakes because of the exspense, but I knew he was in bad shape and I worked with him years ago, so I just couldn't say no, again thanks
Depending on how strict a diet he is on, 1/2 cup raisins should be okay, as long as they aren't sugared or anything(it would count as a fruit). The nuts should be okay as well. Its always good to double check though, because each person can have different limits. I am with squirelly, they are probably there for taste. My father was diabetic so I've done quite a few diabetic recipes.
I hope he comes through okay
I do hope he gets better soon.
Thanks a bunch
Check out the diabetic icing recipe on this site.
I made this icing for my diabetic father-in-law and he loved it. I also loved it. I liked it better than regular buttercream. The cream cheese flavor would be delicous with a spice cake.
The icing decorated well, however it doesn't crust over like regular buttercream.
Euphoriabakery thanks so much that does sound like a good match
Many in my family are diabetic's and I've been making the cakes and icing from this site and they have done well on them. I generally sub Splenda Sugar Blend for Baking. It is half Splenda and half sugar and you only use 1/2 the amount called for. Our dietician explained to us that we can have some sugar as long as it isn't one of the first five ingredients listed. We can only have a package of 0.5 oz of raisins (toddler sized pack) daily because of their high sugar content.
I've made the Diabetic Icing from CC using:
1 pint whipping cream
1 box sugar free pudding
16 oz cream cheese
3 TBS splenda
My hubby and in-laws all loved it! I even liked it and I am not a sugar sub fan at all.
I just recently made a cake with the diabetic icing described above.. I taste tested it on a spoon it was very good, but did not taste it with the cake.. BUT My sister said that everyone was like" omg who made this cake, it is WONDERFUL!!!". and then to find out it was diebetic icing... sister said everyone was " oohhh and ahhh".. My only complaint, not sure why but I had little bit of granules in the icing. I am thinking next time I will sift my splenda and pudding .
A customer requested I try a diabetic cake and icing for her diabetic dad and grandmother. I created 3 different cake recipes and two icings.
I used the yellow cake recipe found on the back of Splenda Sugar Blend, and the cake was acceptable; also I used sugar free pudding between layers to add moisture and more flavor to the diabetic cake. I also discovered another sugar/diabetic product called DiabetiSweet, so far, only found in Walmart Pharmacy. It doesn't change the insulin or sugar levels of your body when eating it. I used it in a chocolate cake recipe found on diabeticproducts.com http://www.diabeticproducts.com/recipe_3.htm
I used the recipe for the icing as described above using the whipping cream, pudding and cream cheese - it came out fabulous. The family said it was the best diabetic cake ever and will call on me again to make it. I gave them the recipe, but rather I do the work.
The icing tints in pastels, no bold colors held. Keep the icing cold it works better to pipe in designs (it is a soft icing) and keep it uncovered in the fridge for a few hours and the icing harded up a bit to create a finished look and easy to slice.
As for the other frosting with powdered milk and cornstarch - thumbs down,
Yes I agree, a diabetic cake is a bit pricey, but the customer really wanted a birthday cake for her dad, per her dad's request. He didn't want pies or cookies for his birthday! The customer paid for the special ingredients in addition to a cake purchase.
My mom was a diabetic and I know how tough it was on her because she dearly loved sweets, god rest her sweet soul. I work with several diabetics and when we have a dinner or party at work we always try and have something like sugar free pie or ice cream for them. Thanks for all the help on this, I really appreciate the help
My hubby hadn't eaten a cake in over 25 years until I made one from scratch and used the diabetic icing from C.C. and he was overjoyed with the taste and just being able to enjoy a piece of cake with the rest of the family. I hadn't made him cakes before because I couldn't find a suitable icing until now. Thank you CC!
You might try using fructose in place of sugar, available in Amish stores and health food stores. I use it in cooking for my nephew, a diabetic. It taste great, cant tell much of a difference. Use a 1/3 less than the recipe calls for when using sugar.
If a recipe calls for:
1/4 cup sugar use 2 1/2 tablespoons fructose
1/3 cup sugar use 3 1/2 tablespoons fructose
1/2 cup sugar use 5 tablespoons fructose
2/3 cup sugar use 7 tablespoons fructose
3/4 cup sugar use 1/2 cup fructose
1 cup sugar use 2/3 cup fructose
Thanks Dale, we have an Amish store here and I buy a lot of spices there and my clear vanilla, I just love there products, so next time I'm in there I will check for it