How Do You Prepare Pecan-Cranberry Upside-Down Cake Diabetic Recipe?
This Pecan-Cranberry Upside-Down Cake is a special one for those that have diabetes or need to lose weight and still want dessert. It uses Splenda instead of real sugars. Heat oven to 350. Melt margarine in microwave or over low heat in small skillet on stove. Then pour the melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon, and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour the batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to
