Luz, this can definitely be done, but there are also a ton of variables that go into baking with fruit in place of sugar. The ripeness of the fruit, the juiciness or water content, the acidity of the fruit, whether the sugar needs to be creamed with other ingredients ... you get the idea. All that being said, if you're not afraid to experiment and eat plenty of less-than-perfect cakes along the way, you should feel free to go for it! We'd start with smaller, simpler cakes (like our Vanilla Cake Pan Cake, perhaps) and work from there. Happy baking! Kat@KAF

• Reply