Does anyone have any experience with sugar free baking? I have a wedding cake for a diabetic. I have heard such great things about Agave Nectar, so I made a test cake this morning using the Agave Nectar, the cake is Italian Cream with Cream Cheese frosting, I am waiting for the bride-to-be to taste it, but I hated it! The texture was great, so I feel that I made the proper adjustments, I just have this thing with sugar substitutes I guess. The Bride always uses Splenda in her baking, my goal, since she wants all the tiers to be sugar free, was to make a cake you would not guess was sugar free!
Try this recipe http://sugaredblog.blogspot.com/2008/11/brotherly-love.html
It was a little dry for me so I added about a half cup of sour cream. Much better. Everyone liked it.
I've also made it vanilla flavored.