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Replace fat and add flavor to your cakes by substituting fruit puree for the oil. Fat has more than twice the calories per gram of carbohydrates, so replacing oil with fruit puree reduces the calorie count of your cake mix or recipe. Fruit purees also give you a chance to customize the flavor of your cake to suit your tastes or match a theme. Starting with just a basic cake mix and the fruit of your choice, you can create a special dessert that looks like it was made entirely from scratch.
Puree the fresh or drained, canned fruit of your choice in a blender or food processor.
Measure the resulting fruit puree in a one-to-one ratio to replace all or part of the liquid oil called for on the box of cake mix.
Add the fruit puree when and where the cake mix directions call for you to add liquid oil.
Check the cake for doneness about five minutes earlier than the box of cake mix instructs, because cakes with fruit puree substituted for all or part of the oil bake more quickly than cakes made with oil alone.
- "The Everything Cake Mix Cookbook"; Sarah K. Sawyer; 2009
- "The Cake Mix Doctor"; Anne Byrn; 1999
- "The Complete Idiot's Guide to the Anti-Inflammation Diet"; Christopher P. Cannon, M.D., and Elizabeth Vierck; 2006
- "The Best-Kept Secrets of Healthy Cooking"; Sandra Woodruff; 2000
- The cake will be done when a toothpick or knife inserted in the center comes out clean.
- Dense cakes, like carrot cake, fare well with fruit puree replacing all of the oil, but lighter cakes may not. Experiment by replacing only half of the oil, then three-quarters, then all of the oil to be sure that the flavor and texture will work.
- To use dried fruit, add 4½ tbsp. of hot water for each 1 cup of dried fruit and then puree.
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