- 2/3 cup reduced-fat stick margarine, softened
- Sugar substitute equivalent to 3/4 cup sugar
- 1/4 cup honey
- 1 egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 2/3 cup ground almonds
- 1/2 cup dried cherries, finely chopped
- In a large mixing bowl, beat the margarine, sugar substitute and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries.
- Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.
Reviews forCherry-Almond Snack Cake
"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."
"this recipe is very good and easy to make."
"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."
"I love the cherry-almond scent of Jergen's lotion. When i baked this moist cake my whole house smelled delicious."
"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."
"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."
"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."
"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"