Blood type diet

Hi everybody,
OK, the recipe follows. My question is, does anybody know how much and how
to substitute stevia extract in the cake or the glaze. I’m looking for help
with the glaze especially since the cake is already done. I just pulled one
of these out of my freezer for my Dad’s birthday tomorrow and would like to
add the glaze. I understand that too much stevia makes a bitter taste rather
than sweet and I have a box in the closet but it does not say how much to add
to be the equivalent of a cup of sugar or honey. Comes in little packets
like Equal or Sweet N Low but is not aspartame or saccharin. The major
ingredients in it are STEVIA EXTRACT AND MALTODEXTRIN. Can anyone help? If
you have any ideas, please EMAIL ME PRIVATELY AT THE ADDRESS BELOW AS I AM ON
NO MAIL RIGHT NOW AND NOT READING MESSAGES AT THE WEBSITE.
Thanks,
Tabitha
TabMTBC@…

FRESH APPLE CAKE FOR DIABETICS
1 ½ cups olive oil
2 cups honey
3 eggs
3cups spelt flour
1t. baking soda
½ t. salt
1cup chopped pecans (optional)
3cups peeled, chopped apples
GLAZE:
1 cup dark brown sugar
1 stick butter
¼ cup milk or soy milk
Mix first 4 ingredients. Add sifted flour, soda, and salt. Fold in pecans
and apples. Pour in greased tube pan and bake 1 hour at 350 degrees.
Combine glaze ingredients and boil 1 minute. Pour hot glaze over hot cake
and leave in pan 2 hours. Turn cake out and upright.

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