By Michelle Anderson
Cake Decorating Expert , about.com
People who have kidney issues and full-blown kidney disease have to
watch their diet very strictly in order to maintain reasonable health.
Sodium, potassium, protein, and phosphorus all have to be carefully
calculated because the body cannot process these minerals and
macronutrients the same as someone with healthy kidneys. Many
ingredients that go into traditional cake recipes are high in potassium
and phosphorous which can limit the type of desserts. Recipes can be
altered to reflect this kind of diet so that birthdays, weddings, and
other special events still feature a beautiful cake or cupcakes. You
need to use unsalted butter
to limit sodium and stay away from whole grains, milk, and some dairy.
Sugar does not create any issues so sweetening the cakes is easy!
[post_ads]Pound
cake is a good choice for a renal diet because it does not traditionally
have too many ingredients, and the only thing that has to be looked at
is the flour and butter. This buttery dense cake originated in Northern
Europe and the earliest versions used 1 pound of each of the 4 base
ingredients: flour, butter, sugar
and eggs. Newer recipes do not show these simple measurements because
most people use cups, grams, ounces, and milliliters now. This simple
recipe has also evolved to include many other ingredients such as sour
cream, milk, baking soda, fruit, nuts, baking powder, and extracts for
flavoring. This cake is as follows per serving: Phosphorus: 67mg;
Potassium: 57mg; Sodium: 28mg; Protein: 5g
Ingredients
- 2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 4 cups all-purpose white flour
- ¾ cup unsweetened rice milk
- Butter for greasing the baking pan
- Flour for dusting the baking pan
Preparation
- Preheat oven to 325°F.
- Grease and flour a 10 inch Bundt pan and set aside.
- Put the butter and sugar in a large bowl and beat with hand mixers until very fluffy and pale, about 4 minutes.
- Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- Beat in the vanilla extract, scraping down the sides of the bowl.
- Add the flour and rice milk, alternating with 3 additions, with the flour first and last.
- Spoon the batter into the Bundt pan and bake until the top of the cake is golden brown and the cake springs back when lightly pressed, about 1 hour and 15 minutes.
- Cool the cake in the Bundt pan on a wire rack 10 minutes.
- Remove from pan to wire rack, and cool completely.
- The cake can be wrapped and stored in the fridge for up to 3 days or placed in the freezer for 2 months.
