Here is one of my first attempts at using Splenda in baking! I adapted this recipe from a version in Gourmet, which has buttermilk icing. I would make cream cheese frosting for this or simply dust with a little powdered sugar before serving.
1 1/2 sticks butter, room temp
1 c Splenda granules - measures 1 for 1 when replacing sugar
1/4c sugar
1 Tbsp (dark) molasses
2 tsp vanilla
3 eggs
1 1/4c canned pumpkin (not quite an entire 15oz can)
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp allspice
2 1/4c flour
3/4 c buttermilk - I use powdered Saco buttermilk and follow the directions for mixing up the needed amount
Optional: generous 1/2c diced candied ginger
Preheat the oven to 350 and grease and flour a bundt pan; alternatively, use Pam for Baking which is the grease and flour in one, so much easier!
Cream the butter; add the Splenda and sugar, scraping down the sides while mixing well. Add the molasses, vanilla and eggs; mix. At this point it may look curdled, but fret not! It will all work out. Add the pumpkin, baking powder and soda, salt, cinnamon and allspice. Combine well. Add half the buttermilk, mix; add all the flour, mix; add the last of the buttermilk and combine. Remove the beater(s) and using a rubber spatula, make sure you have gotten all the butter off the bottom and sides of the bowl. Stir in the diced ginger by hand if adding.
Spoon mixture into prepared pan, smooth the top and bake 40-50min, until toothpick inserted comes out clean. From what I have read, baked goods cook faster when make with Splenda, so be diligent.
I think this would be lovely with some chopped pecans added to the batter, or grated orange zest, possibly even some butterscotch chips...
