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Dried cherries and almond flavoring give this tender golden cake from our Test Kitchen a sweet-tart flavor, and crushed almonds lend a nice crunch to each tasty square. It's great for snacking or afternoon tea.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One piece equals 169 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 248 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Cherry-Almond Snack Cake in Light & Tasty October/November 2004, p50
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Reviewed on Sep. 30, 2010 by anyad47
This is a moist and very flavorful snack cake. Would recommend finely chopping vs grinding the almonds. Was a hit at my weekly diet class.
Reviewed on Sep. 30, 2010 by karenthar
I used regular sugar and butter in the amounts give. I added 1/4 tsp cherry extract to increase the cherry flavor. I thought about putting some mini chocolate chips in, but opted for drizzling some melted chocolate on top which makes them taste like a chocolate covered cherry. Delicious!
Reviewed on Sep. 30, 2010 by jimsodoma194@gmail.com
this recipe is very good and easy to make.
Reviewed on Sep. 30, 2010 by sharisa
I am a diabetic and really enjoyed the taste of this Snack Cake. It seems like everything I make for the diabetic diet, the rest of my family does not, but they all enjoyed this one.
Reviewed on Sep. 26, 2010 by towanda7
I love the cherry-almond scent of Jergen's lotion. When i baked this moist cake my whole house smelled delicious.
Reviewed on Sep. 25, 2010 by Have Your Cake & Lose Weight too
I am a diabetic and I have a dog (xylitol is poisonous to dogs and it adds 360 calories so I kept with the Splenda). I baked them today with the following substitutions. I ground walnuts instead of almonds. I used King Arthur's White Whole Wheat flour. I used light Smart Balance Spread. I used vanilla instead of almond extract. I used buckwheat honey. I made 12 muffins rather than 15 pieces so they were 200 calories each. They contained over 7 grams of cholesterol reducing healthy fat which adds to calories but in a healthy way. They are absolutely fabulous!!! Hearty and filling...sweet and bold. I call them Cherry-Walnut Honey Buns. If you haven't made them yet please try them...they are wonderful.
Reviewed on Sep. 25, 2010 by tinybrush
Also if you prefer not to use margarine, do this:Take one stick of butter, soften to room temperature, then gradually beat in an equal amount of extra light olive oil (1/2 cup). This makes the butter spreadable straight from the refrigerator, reduces the amount of trans-fats in the butter and still tastes like butter. Great for baking too!
Also if you prefer not to use margarine, do this:
Take one stick of butter, soften to room temperature, then gradually beat in an equal amount of extra light olive oil (1/2 cup). This makes the butter spreadable straight from the refrigerator, reduces the amount of trans-fats in the butter and still tastes like butter. Great for baking too!
I haven't tried this recipe yet, but it sounds great EXCEPT I don't do artificial sweeteners. I use xylitol (a sugar alcohol that looks and tastes like sugar and doesn't require insulin to metabolize) in other words safe for diabetics. Just add an extra egg white to prevent dryness. Google xylitol, it's an all natural sweetener.
Reviewed on Sep. 24, 2010 by Auntie J
Easy and delicious. Perfect for sharing with my diabetic parents AND they're a great fit with my Weight Watchers plan. I used agave nectar instead of honey and cut 24 bars.
Reviewed on Sep. 24, 2010 by Have Your Cake & Lose Weight too
I can't wait to make this recipe! I will use smart balance spread or perhaps an oil blend. I will use King Arthurs white whole wheat flour because it has more fiber and is better on the glycemic index. I will use buckwheat honey because the flavor is stronger than regular honey. As a diabetic great recipes are hard to find. 1 out of every 14 people has or is at risk of diabetes. My husband is a pharmacist at Children's Hospital of Wisconsin and spends a lot of time learning about diabetes. More and more children are diabetics, too. I know kids would love this cake or even made as muffins and it is so much healthier than a "twinkie" or other sugar filled dessert. Thanks so much for publishing a great diabetic friendly recipe and keep them coming! Linda Faust from Greendale, WI
Reviewed on Sep. 23, 2010 by guadalupeteran
I have not made this recipe yet, but it says sugar sub equivalent to 3/4 cup sugar, which means that is how much you would need, and I am sure you can use regular butter or marg., but the nutritional info would change.
Reviewed on Sep. 23, 2010 by Pat61@aol.com
Could this be made with butter or regular margarine and sugar instead of a sugar substitute? Please replyPat MillsGrandy, NC
Could this be made with butter or regular margarine and sugar instead of a sugar substitute? Please reply
Pat Mills
Grandy, NC
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