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Old 03-05-2009, 09:00 AM   #1
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Baking with Splenda need some help

I always make a awesome Jewish Apple cake. Now that my husband has diabeties I decided to make it using Splenda. I followed my direction exactly but substituted the sugar with the splenda. The batter was real thick. Could not even pour it. I still used it and though the cake was edible, it was dry and didn't seem to be as big of a cake like usual. Any suggestions?


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Old 03-05-2009, 09:02 AM   #2
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Try using some applesauce with the Splenda. It will loosen the dough and still give you the sweetness. Maybe 1/3 applesauce, 2/3 splenda?

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Old 03-05-2009, 09:07 AM   #3
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The Splenda shouldn't have caused the batter to be too thick...it works just like sugar. Are you sure you didn't make an error in measuring your other ingredients? Personally, I have been known to get my mind on something else and measure wrong or even leave something out.
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Old 03-05-2009, 09:16 AM   #4
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When use use sugar in a recipe is adds moisture. When

you heat sugar it turns to a liquid and splenda does not. I don't use splenda but people who do use it say there is a problem with dry baked goods.
I am not sure how much extra liquid you need to add (per cup of splenda)but I would hope that Splenda has a website with that information.
I wonder if anyone knows how much liquid is created when you melt 1 cup of sugar to make caramel. I would add approximately that much liquid. Either water or milk, what ever liquid, if any, that your recipe calls for. The suggestion for using applesauce is a good one too.
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Old 03-05-2009, 10:14 AM   #5
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JustMeToo.....would you be good enuf to send me the recipe for your apple cake....using the sugar....LOL......would appreciate it and thanks in advance
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Old 03-05-2009, 10:58 AM   #6
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Here is the splenda website with lots of info. It turns

out that you don't sub 1 for 1 and you do need to make other adjustments

SPLENDA® Brand Sweetener - Welcome to a World of Sweetness

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