Last week I decided to bake a cake, but I didn't have the brown sugar I like to use to moisten the wholewheat flour. Then I remembered that I had juice syrup/concentrate, mango flavor. I bought it a few months ago, and we never use it. The time had come to experiment!
I cut the amount of sugar in half, a quarter of the amount per flour instead of half. And I added the syrup as about a quarter of the water/liquid.
I must try it without sugar, only using syrup. If you do, please let me know how it comes out. Thanks