Tasty Pineapple Cake
Ingredients
1/2 C. reduced calorie margarine
1/2 tsp. salt
sugar substitute to equal 2-1/2 C. sugar
1/2 C. milk
2 eggs
4 slices canned unsweetened pineapple, drained
1-1/2 C. all purpose flour
vegetable cooking spray.
1 tsp. baking powder
1/2 C. unsweetened pineapple juice
1/2 tsp. baking soda
Cooking Instructions
Cream margarine and 2 Tbls. sugars substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into batter. Spoon batter into a 6-C. bundt pan or heavy ring mold coated with cooking spray. Bake at 350 degrees F. 45 to 50 minutes, or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 Tbls. sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan. Cool completely on a wire rack.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)