| Cheyanne,
Check out the cookbook "Sweet and Sugarfree: And All-Natural,
Fruit-Sweetened Dessert Cookbook" by Karen E. Barkie (St. Martin's
Press, copyright 1982). You can find it in most bookstores.
It has just the recipes you're looking for. All kind of
cakes , cookies, and assorted desserts that get their sweet taste from
fruit, not from sugar, honey, or artificial sweeteners.
Cake recipes included are: Apple Almond, Banana Walnut, Orange
Blueberry, Pineapple Carrot, Vanilla Carob, Fruit-Sweetened Cheesecake,
Lemon Cake with Pineapple Glaze, Cranberry Orange, Georgia Peach,
Creamy Pineapple, and Strawberry Banana.
Sue
PS You might just want to pick up a copy of this book and present it to
your nephew's parents as part of his birthday gift. :^)
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| A couple of sample recipes from "Sweet and Sugarfree" by Karen E.
Barkie, reprinted without permission.
Apple Almond Cake
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Spicy and light apple flavor in a crunchy cake. Serve filled with
creamy pudding.
Cake:
1-1/2 C unsweetened apple juice
1 C rolled oats
1/4 C butter, softened
2 eggs
1/2 t vanilla extract
2-1/2 C unbleached white flour
3/4 t baking soda
2 t baking powder
1 t cinnamon
1 t nutmeg
1/2 C ground almonds
Topping:
1 recipe Apple Parfait Pudding
1 fresh apple, peeled, cored, and sliced
1/3 C slivered almonds
Beat together apple juice, rolled oats, butte eggs, and vanilla. Add
flour, baking soda, baking powder, spices, and ground almonds. Beat
well. Spoon into two round 9" by 1-1/2" cake pans that have been oiled
and floured. Smooth batter in pans. Bake at 350 degrees for 20-25
minutes, or until firm to the touch and a knife inserted in the center
comes out clean. Cool on wire rack.
Prepare pudding as directed. To serve, spread chilled pudding between
cake layers and over top. Garnish with sliced apple and almonds.
Serves 8.
Apple Parfait Pudding:
6 C chopped apple
1/4 C cornstarch
Lemon juice
Cinnamon and nutmeg to taste
Put half of the chopped apples in a blender and blend with the
cornstarch. Combine with lemon juice and spices to taste. Pour into
top of a double boiler and cook over medium heat, stirring, as mixture
reaches a boil and thickens. Add remaining chopped fruit and cook
until just tender. Cool.
Georgia Peach Cake
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Thin and light cake layers topped with sweet peaches and whipped cream.
Cake:
2 large eggs
3/4 C blended peach (whip chopped fresh or canned peaches in a food
processor or blender until smooth)
1/3 C butter, softened
1 C water
2-1/3 C unbleached white flour
1 t baking soda
2 t baking powder
2 t cinnamon
Filling:
1 29-oz can sliced peaches in unsweetened juice (about 2-1/3 C)
1/2 pint heavy cream
1 t vanilla extract
Beat together eggs, blended peach, and butter until creamy. Add water,
flour, baking soda, baking powder, and cinnamon. Beat well. Spoon
batter evenly into two oiled and floured 9" round cake pans. Bake at
350 degrees until very lightly browned and a knife inserted comes out
clean. Cool on wire racks.
To serve, drain canned peaches. If slices are thick, cut them in half
lengthwise. Place a cake layer on a serving plate, spread half of the
sliced peaches evenly on top, and repeat with remaining cake layer and
peaches. Whip cream and vanilla extract until mixture is fluffy and
peaks form. Drop by spoonfuls over cake. Serves 8.
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| Sigh. Let's not get into the "sucrose .vs. fructose" rathole here.
I don't think Cheyenne was really asking for something "sugar-free".
My take is that she was looking for a cake that was sweetened with
something other than brown or white sugar, honey, or artificial
sweeteners.
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