Five different kinds of fruit pekmez (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations as a natural sugar source. The rheologic properties of the batters and the physical and sensory properties of the cakes were investigated. Batter viscosity was measured at 15, 18, 21 and 24C using the Brookfield-type rotational viscometer. The power law model appeared to be suitable for describing the flow behavior of the cake batters containing pekmez as indicated by high r2 values. n and k values ranged from 0.2528 (elecampane) to 0.5930 (mulberry), 124.38 (elecampane) and 13.42 (grape) at 24°C, respectively. However, the consistency index (k) of all samples decreased as temperature increased. The cake batters containing pekmez exhibited a pseudoplastic behavior. The replacement of sugar with pekmez in the cake formulations decreased the cake volumes. Elecampane bush (andiz) pekmez gave the most reddish (a) batter color. The others decreased the L value and increased the a value of the batters. The cakes with watermelon were preferred by the panelists in terms of texture, odor, pore structure, wetness and overall acceptability. © 2009 Wiley Periodicals, Inc.