D. T. Green wrote:
> Some traditionally 'fatty' products like mayonaise now seem to be produced
> commercially with *low* fat alternatives.
>
> We have tried to make some cake with a low fat content (ie a little olive
> oil instead of shed loads of butter) but the results tasted very dry.
>
> How might we copy the commercial products with a 'healthy' alternative in
> our cake rather than lots of butter? Thanks.
>

Here's a *fat free* cake recipe that I really like. You can serve it
without any frosting if it's warm. The texture is a little weird (but
not dry) and some kind of topping really helps, but instead of cream
cheese you could use 7 Minute Frosting or some light whipped cream or
just some sweetened berries. Don't ask me what's Swedish or Mexican
about it; I didn't name it.

Swedish Pineapple cake (a.k.a. Mexican Wedding Cake)

2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped nuts
2 eggs
1 (20 ounce) can crushed pineapple with juice

Grease a 13x9x2” baking dish. In large mixing bowl, combine all
ingredients and mix well by hand. Pour into prepared pan. Bake 35
minutes at 350°, or until toothpick inserted in middle of cake comes out
clean. Cool, then frost with cream cheese frosting. For Mexican Wedding
Cake, add 1 cup chopped pecans to cake batter, and 1/2 cup each chopped
pecans and flaked coconut to frosting.

Cream Cheese Frosting: 8 ounces cream cheese, 1 tsp vanilla, 1/2 cup
butter or margarine, 2 cups powdered sugar

* * *
Bob