There’s quite a lot of sugar in this cake. If you like, cut the sugar down by ½ a cup.
For this kind of slow cooking cake, I like to line the tin with parchment paper cut to fit so there’s no chance the cake will stick to the pan. Gently peel it off when you turn the cake out onto the rack to cool.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.