Layered Spice Cake - Diabetic |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This Spice cake is one of a kind. A triditional Spice cake recipe totaly converted to a diabetic friendly one. This is my recipe aquired over 30 years ago. Ingredients:
ingredients |
1 1/2 cups sugar substitute ( splenda or equivalent ) |
1 cup raisins, chopped |
1 cup water |
3/4 cup margarine or butter, cubed |
1 tsp. ground cinnamon |
1/2 tsp. ground allspice |
1/4 tsp. ground cloves |
1/4 tsp. ground nutmeg |
4 eggs, separated or egg beaters ( whites and egg substitute measured for 4 eggs ) |
2 cups all-purpose flour |
3 tsp. baking powder |
1/2 tsp. low sodium salt |
1/4 baking soda |
3/4 chopped pecans |
cream cheese frosting |
1 package ( 8-oz ) 1/3 less fat cream cheese, softened |
1/4 cup margarine or butter, softened |
1 tsp. vanilla extract |
pinch salt |
4 cups confectioners' sugar substitute ( recipe follows ) |
additional chopped pecans, optional |
confectioners' sugar substitute ingredients |
2 cups non-fat dry milk |
2 cups corn starch |
1 cup splenda granular ( sugar substitute ) |
Directions:
1. Cake:
2. Preheat oven at 325.
3. In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar substitute is dissolved. Removed from the heat; cool.
4. In a large bowl, beat egg yolks or substitute; gradually stir in spice mixture. Combine the flour, baking powder, salt, baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites or white substitute until soft peaks form; fold into the batter.
5. Pour into two greased and floured 9-inch round pans. Bake at 325 for 35 – 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. Confectioners Sugar Substitute:
7. Combine all ingredients in food processor or blender.
8. On Whip; whip until blended, occasionally stopping to stir up, blend until powdered.
9. Done.
10. For the frosting:
11. In a large bowl, beat cream cheese and margarine until fluffy. Add vanilla and salt. Gradually beat in confectioners sugar substitute until smooth. Spread frosting between layers and over top and sides of cake. Garnish with pecans if desired. Store in the refrigerator.
12. Serving size: 1 piece
13. Calories per serving: 280, Fat: 7g, Cholesterol: 58mg, Soduim: 195mg, Carbohydrate: 36g
14. Note: This is my recipe
15. I have taken this Layered spice cake recipe an totaly converted it to a diabetic friendly one.
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