Spice Cake

1 cup butter (2 sticks) softened to room temperature ( 0)
1-1/4 cups Splenda (35)
5 large eggs at room temperature ( 3)
2 cups almond flour (38)
1 tsp. baking powder ( 1)
1 tsp. cinnamon ( 2)
1/2 tsp. nutmeg ( 1)
1/2 tsp. ginger ( 1)
1/2 tsp. allspice ( 1)
1/2 tsp. cardamom ( 1)
1/4 tsp. cloves ( 0)
1 tablespoon vanilla extract ( 2)

Cream butter and Splenda well. Add eggs, one at a time, beating well after each. Mix almond flour with baking powder and spices. Add to egg mixture gradually beating well after each addition. Add vanilla extract last and beat well.

Spoon mixture into a well-buttered 9X13 inch pan. Bake at 350 degrees until golden brown on top -- approximately 30 minutes. Serve with fresh whipped cream if desired. I think it's great plain.

According to FitDay and the USDA nutrition database, the whole recipe has 85 grams of carbohydrate with 25 grams of fiber for an ECC of 60 grams for the whole cake. I cut this into 24 pieces, but they were small. 12 pieces is probably a more reasonable serving size. At 12 pieces the ECC would be 5 grams per piece.

This was very, very tasty and didn't feel like a "diet" dessert at all.

I found the genesis of this recipe on an almond grower's web site but I made a number of changes to it, so I have no qualms about claiming it as my own!

I hope you will enjoy.