Guild Potluck Cake part II
 

Okay so I am always trying to cut the fat in bake good so a wonderful woman on this site posted an Apricot Nectar Cake. It was just wonderful. I made one change, it was one of the moistest cakes I have ever made

Change
2/3 cup oil (veg or any mild tasting oil)
For
3/4 pear puree
one can of pears, puree all of it measure out 3/4 of a cup and save the rest for next time. You won't miss the fat, and it does not change the favor of the cake that's why I used pears. Give it a try and let me know. You can do this with any cake recipe
Enjoy:thumbup:

Do you drain the syrup or juice from the can? DH is diabetic so he usually selects something artifically sweetened or in light syrup or juice. This technique sounds like a pot of gold discovery! thx

great question
the pears are in pear juice concentrate and I drank the juice didn't use it to make the puree. I am sure you can use any type of pear maybe even fresh ones...

You can also use applesauce instead of oil. I used to use the Mott's natural or unsweetened kind a lot.

I believe that was my recipe for Apricot Nectar Cake-our favorite dessert. I'm interested in the change you've made. Did the cake rise like it was supposed to? I've tried using applesauce as a substitute, but my loaves of bread didn't raise and ended up with a strange consistency-threw it all out.

Yes, the cake did rise it was wonderful the best quick cake I have ever made...try it

I sure will! We're all dieting here, but if I can cut the calories, I might be able to justify making one. he he he

Kay Carlson, Pillsbury makes diabetic cake mixes now. They are very good. I make them for a friend of ours when we play dominoes. Barny

Will you please post the whole recipe again, regular and reduced fat? I would like to have it all in one spot so I won't get lost again while I search for it. I get lost when I do a search because I get distracted by all the other interesting stuff out there. TIA