Fruit Juice Butter Cake

Fruit Juice Butter Cake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.6
  • Total Fat: 5.1 g
  • Cholesterol: 46.2 mg
  • Sodium: 176.1 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.7 g

View full nutritional breakdown of Fruit Juice Butter Cake calories by ingredient


Introduction

This cake calls for fruit juice concentrate to sweeten it without any added sugar! It's a bit coarser than a cake made with sugar, but very good - and healthy! This cake calls for fruit juice concentrate to sweeten it without any added sugar! It's a bit coarser than a cake made with sugar, but very good - and healthy!
Number of Servings: 12

Ingredients

    1/4 cup butter, melted
    1/4 cup unsweetened applesauce
    12 ounces frozen juice concentrate (any flavor)
    2 eggs
    1/2 tsp almond extract OR 1 tsp vanilla extract
    1 cup all purpose flour
    2/3 cup whole wheat flour
    1/3 cup vanilla protein powder (1 scoop)
    1/4 tsp salt
    1 tsp baking soda

Tips

You can use any type of fruit juice concentrate to vary the flavor. Apple cherry and apple cranberry are both very good, especially if frosted with chocolate frosting. But usually I just use plain apple dusted with powdered sugar. Lemonade also works well with a simple glaze.


Directions

Combine the butter in a large bowl with the fruit juice concentrate. Beat in the eggs until the mixture is smooth. Add the almond extract and beat briefly. Measure in the flours, protein powder, salt and baking soda. Whisk the mixture until the batter is smooth and fluffy. Do not over mix! Pour the batter into a greased 7 x 11 inch baking pan, a 9 inch square pan or two 8 inch pans for a layer cake. Bake at 350 for 35 minutes. The cake is done with it is golden brown and pulls away from the sides of the pan. When you gently press your finger against the center of the cake it will spring back quickly.



Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BUDGETMOM.