Bourbon - Squash Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 90.5
  • Total Fat: 1.6 g
  • Cholesterol: 46.2 mg
  • Sodium: 302.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Bourbon - Squash Cake calories by ingredient


Introduction

Base recipe is from reverse diabetes book.
Took out the original oil and sugar and replaced with Applesauce and Splenda.
Changed allpourpose flour for whole wheat.
Dropped the cal from 289 to 90.7
 Base recipe is from reverse diabetes book.
Took out the original oil and sugar and replaced with Applesauce and Splenda.
Changed allpourpose flour for whole wheat.
Dropped the cal from 289 to 90.7
Number of Servings: 16

Ingredients

    2 cups whole wheat flour
    2 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    2 tsp cinnamon
    1.5 cups Splenda
    4 large eggs
    1.75 cups cooked mashed acorn squash
    1/4 cup bourbon
    Confectioners' sugar for dusting (optional) not in Cal. count

Directions

Preheat oven to 350. Coat 10 cup Bundt pan with nonstick cooking spray.

In small bowl, stir together flour, baking powder, baking soda, salt and cinnamon.

In large bowl, beat together Splenda, applesauce, eggs and squash until blended. Beat in flour mixture until evenly moistened. Beat in bourbon. Using rubber spatula, scrape batter into Bundt pan.

Bake until toothpick inserted into top comes out clean, 45 to 50 minutes. Cool on wire rack 15 minutes. Run a thin knife around egde and center tube of pan. Turn out cake onto rack to cool completely. Dust with confectioners' sugar if desired.

Number of Servings: 16

Recipe submitted by SparkPeople user HMBEASLEY.

TAGS:  Desserts |