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.

Stormy,
Thanks for the recipe. It sounds wonderful. Wouldn't this be a great Thanksgiving desert with cream cheese icing. I copied it to my low carb recipe file. I will serve this with my pumpkin cheese cake. Thanks again .
Donna

I just printed this up and my girls are making this for my birthday cake! I did convert the splenda to stevia first, though (1 tsp for the pure stevia we have.)

This sounds good!!!

Added it to my cookbook!

Could you let us know how it tastes? P.S. Happy birthday.

It came out great! The girls made a non-dairy cream cheese frosting to go with it- tofutti cream cheese, stevia, vanilla, and coconut milk, and then made some with cocoa powder to write "Happy B-day Mom" on the cake.

My kids didn't like it too much (they sprinkled sugar on top of their portions) but I enjoyed it thoroughly. A little too much actually- I had one modest slice on Friday night but ended up eating half the cake (literally!) on Saturday- a bit for breakfast, a little more with lunch, then another piece for an afternoon snack...

I'll definitely make it again but I think as cupcakes next time, and limit myself to one cupcake per day!

If you make this as cupcakes - how many will it make, and how long to bake? I am with you regarding portion control!!

I would assume 12 cupcakes, b/c the OP says 12 servings.

I *love* spice cake. It's my favorite. I need to give this one a try, as cupcakes for me, too, maybe even mini-cupcakes. The cream cheese frosting sounds delish, too.

I don't currently have a mini cupcake pan, so I plan to make regular cupcakes with this soon. I meant to do it yesterday but never got around to it.

Oh, and I forgot to add earlier that we didn't have cardamon so we omitted that and it still came out delicious.

I'm currently making my 2nd batch of almond spice muffins (cupcakes?). They came out absolutely delicious last week! I baked them at 350 F for about half an hour- I keep checking on them until they're nicely browned on top, but I didn't time it exactly.

I used 1 tsp pure stevia in place of the splenda and added a half cup of water because the first time we made it (birthday cake) it was a little dry.

This time I'm making only half a recipe, since I had half an egg leftover from another recipe (glazing the tops of challahs for my family) that I wanted to use up. In any case, I still have 6 muffins in my freezer but felt like baking fresh ones anyway- so it made sense to only bake 6 more intead of 12.