Starlight Yellow Cake

Source: Betty Crocker Cook Book, modified

• 2-1/4 cups flour
• 3-1/2 t. baking powder
• 1/4 t. salt
• 1/3 cup butter, softened
• 1/3 cup fructose or 1/4 cup Agave syrup
• 1 large egg
• 1 cup milk
• 1-1/2 t. vanilla

Combine dry ingredients and mix well; set aside. In a separate, medium-sized bowl combine wet ingredients, blending thoroughly. Grease a cake pan (square or round) and lightly flour. Bake at 350 degrees F for 25-30 minutes.

Topping variations:

Frozen cherries (add cornstarch to juice to thicken)

Fresh strawberries with whipped cream

Vanilla pudding

Or make a bowl cake with layers of cake, vanilla pudding, strawberries and whipped cream!

Blueberry-Cream Cheese Coffee Cake

• 1 cup fresh blueberries or frozen blueberries

• 1/4 cup apple juice

• 1 teaspoon cornstarch

• 2 cups flour

• 1 cup sugar or 1/4 cup fructose + 2 T. (for topping)

• 1/2 cup cold butter, cut into chunks

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon grated lemon peel

• 3/4 cup plain yogurt

• 1 teaspoon vanilla

• 2 large eggs

• 6 ounces cream cheese, at room temperature

• 1 teaspoon lemon juice

• 1/2 cup sliced almonds or chopped walnuts

Preparation:

1. In a small pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar (or 1/4 cup fructose). Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar (or 2 T. fructose), remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pa

n is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Gingerbread

Source: Samantha's Cookbook

1/4 cup butter

1 egg

1/2 cup buttermilk

1/2 cup light molasses

1-1/2 cups flour

1/4 cup sugar or 2 T. honey

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/4 t. ground cloves

2 t. ground ginger

1 t. cinnamon

Instructions: Preheat oven to 350 degrees. Grease 8-1/2 by 8-1/2 pan. Melt butter. Crack and beat egg. Mix butter and egg, then add buttermilk and molasses. Combine flour, sugar, baking powder, baking soda, salt, cloves, ginger, and cinnamon in large mixing bowl. Mix wet and dry ingredients and pour into baking dish. Bake for 25-30 minutes. Serve with powdered sugar or whipped cream.

Black-Bottom Cake

Topping:

• One 8-ounce (225 grams mon chou) cream cheese, softened
• 1 unbeaten egg
• 2 T. fructose
• 1/8 t. salt

Beat well and set aside.

Cake batter:

• 1-½ C. flour
• ¼ C. cocoa powder
• 1 t. baking soda
• 1/3 C. oil
• 1/3 C. honey (Tip: If you pour the honey into the cup the oil was in, it’ll slip right out.)
• 2/3 C. warm water
• 1 T. lemon juice
• 1 t. vanilla extract

Instructions: Mix wet and dry ingredients of cake batter in separate bowls. Combine and pour into greased pan. Sprinkle evenly with sugar-free chocolate chips. Top with spoonfuls of cream cheese mixture. Cover with more sugar-free chocolate chips (as much or as little as you want.) Bake at 350 degrees F for 25 minutes.

Banana Split Cake

Source: Recipe by Leanne H.

My mom made up this recipe when I was a little girl, so this was my birthday cake every year for several years during my childhood. I asked Mom to make it for my 20th birthday, and what wonderful memories of birthdays past filled my mind with the very first bite. It’s simply delicious!

Crust:

• 1 C. flour
• ½ C. butter
• ½ C. chopped peanuts
  

Mix together and press into an 8x10” pan. Bake until lightly brown at 350 degrees F. Cool!

Ingredients:

• 4-5 bananas
• 1 can crushed pineapple
• Pineapple juice
• 3 T. flour
• Vanilla pudding
• 1 pint whipping cream
• Coconut
• Carob chips
• Strawberries and/or cherries

Place sliced bananas over crust. Open pineapple. Thicken pineapple juice with 3 T. flour (1-½ T cornstarch). Let cool completely. Spread over bananas. Spread crushed pineapple over banana slices. Make vanilla pudding and spread over crushed pineapple. Whip a pint of whipping cream with 1 t. vanilla. Spread over pudding. Sprinkle top with coconut, carob chips, cherries, strawberries, etc. Keep refrigerated. Enjoy!

Carob Fudge Cake

• 1-½ C. flour
• ¼ C. carob powder
• 1 t. baking soda
• 1/3 C. oil
• 1/3 C. honey
• 2/3 C. warm water
• 1 T. lemon juice
• 1 t. vanilla extract
• ¼ C. chopped nuts (optional)
• 1/3 C. chocolate chips
  

Instructions: Mix wet and dry ingredients in separate bowls. Combine, adding chocolate chips and nuts. Pour into greased pan and bake at 350 degrees F for 20-25 minutes.

Carrot Cake

Source: Successful Microwaving with Toshiba, modified

• 1-½ C. flour
• 2 t. cinnamon
• 1 t. baking powder
• ½ t. baking soda
• ¾ t. salt
• Dash of nutmeg
• ¼ C. coconut
• ½ C. honey
• 3 eggs
• 3/4 cup oil
• 2 C. grated carrots
• 1 small can crushed pineapple, thoroughly drained (or about 1/2 cup)
• ½ C. raisins

Instructions: Mix dry ingredients together in bowl. Mix honey, eggs, and oil together. Combine dry and wet ingredients, adding pineapple, carrots, and raisins. Pour into greased and floured 7” x 11” pan. Bake at 350 degrees F for 30-40 minutes.
Frosting
Source: Recipe by Leanne H.

• 3/4 C. heavy (whipping) cream
• 4 oz. cream cheese (one 100 gr block of Mon Chou)
• 1 T. sugar-free vanilla pudding powder
• 1-½ t. fructose
• 3/4 t. vanilla flavoring
• 1/8 t. rum flavoring

Whip in blender/food processor until smooth and creamy. Double frosting recipe for layered cake.