Ratio Of Flour To Sugar In Cakes

By

susanmajp

I regularly cut the sugar in half with no noticable difference. The less sugar you eat, the less sweet you'll want things to be. Your taste buds really do adjust.

By

kimhis

I just use sucralose!

By

thriftmeg

I am a diabetic, so I have done quite a bit of experimenting with altering the sugar content in quick breads (ie banana bread) especially. For things that have extra sweet ingredients like dried cranberries, bananas, pineapple, I have cut out as much as 3/4 of the sugar with good results. For example, I use very little actual sugar in my banana bread recipe, like 1/4-1/2 a cup total. Of course, I only use very overripe bananas(read black peel) so they are extra sweet. I freeze bananas til they go black, then thaw and use and they are very naturally sweet.

By

Maryeileen

The only function that I know sugar serves is sweetness, so cutting back the amount should not matter.

By

annaid

I would try searching and/or asking here:

http://www.realbakingwithrose.com/

She knows everything about cakes.