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Ratio Of Flour To Sugar In Cakes

Does anyone know what the minimal ratio of flour to sugar is in a cake or banana bread?

I don't like these to be too sweet, but I know that sugar serves a function so I can't reduce it too much. Usually I omit 1/4 of the sugar and keep my fingers crossed.

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Holly from Richardson, TX

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July 3, 20070 found this helpful

I would try searching and/or asking here:

http://www.realbakingwithrose.com/

She knows everything about cakes.

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July 9, 20070 found this helpful

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

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July 9, 20070 found this helpful

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.

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July 9, 20070 found this helpful

I just use sucralose!

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July 10, 20070 found this helpful

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.

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