Cutting Back on Sugar in Cakes

I don't know about you but I am often put off trying a recipe that has too much sugar. Somehow I just can't bring myself to make a cake that has three cups of sugar....or even two.Even if it is a large cake like the Lemon Coconut Cake Recipe.  I often cut back the sugar in my baking by around a third and have so far had absolutely no detrimental effects to the end product.

When I am baking fruit pies or crumbles....I NEVER put sugar in the fruit unless it is rhubarb or tamarillos which are very tart.Then I will use a tablespoon of brown sugar which is usually just enough to sweeten things up nicely.

Pastry and scones  will usually only need one or two tablespoons of sugar. I find there is invariably other ingredients that help sweeten things.Make your baking too sweet and these days many people are not wanting to eat it, I find.

That is why my No Butter, Sugar or Eggs Favourite Fruit Cake Recipe is always so popular. The orange in it does the sweetening along with the dried raisins.

If you are concerned about too much sugar in a recipe, I would be very surprised if you have a problem if you reduce the amount of sugar. What are your experiences?