What about Xylitol? Can that be creamed with butter? I recently tried to make an Italian Olive Oil cake and used Xylitol rather than sugar. What a waste of ingredients that was! But if I used real sugar and creamed it with the olive oil (like the recipe requested), would the creamed sugar result like the melted butter? The olive oil cakes that I have tasted do have a dense feel....is that why?

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