Diabetic Spice Cake Food

SUGARLESS SPICE CAKE

Steps:

• In a saucepan, cook raisins in water until water has evaporated. Add the applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8-in. square. baking dish. , Bake at 350° for 25 minutes or until a toothpick comes out clean. Garnish with whipped cream if desired.

KETO SPICE CAKE

Steps:

• Line an 8×8 inch baking tin with parchment paper and grease the sides with melted butter. Preheat your oven to 350°F (170°C).
• In a medium mixing bowl, whisk together all the dry ingredients until well combined. Set aside.
• In a large mixing bowl, add the butter, cream cheese, and granulated stevia. Cream using a hand mixer for 2-3 minutes until creamy, smooth, and slightly fluffy.
• Add the eggs, vanilla, and almond extract if using.
• Beat on low to mix the ingredients together, then mix on high for 5 minutes to combine well.
• Add the dry ingredients and beat on low until just combined. Then, beat on high for 3 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely incorporated.
• Pour the mixture into your prepared baking tin.
• Bake for 40 - 45 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes, then remove from the baking tin.
• Allow the cake to cool completely before placing it in the refrigerator to chill before frosting.
• While the cake is in the refrigerator, cream the butter and cream cheese together until smooth. Add the vanilla and powdered stevia.
• Beat on low until combined, then on high for 5 minutes until fluffy. Place in the refrigerator to firm up.
• When the cake is chilled, add the frosting and garnish with chopped nuts if desired.

DIABETIC SPICE CAKE

Steps:

• mix oil, applesauce and egg with other ingriedients.
• pour into a greased pan (batter will be thin).
• and bake for 60 minutes at 350.

MUM'S SPECIAL SPICE CAKE

Steps:

• Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
• Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
• ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
• MUST COOL mixture to room temperature.
• When cool, mix in 3 cups flour.
• Bake at 350 degrees Fahrenheit for about 55 minutes to an hour.
• Cake is best left for 3 to 4 days before serving.
• HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil.
• ENJOY!
• NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.

SUPER-MOIST DIABETIC SPICED CARROT CAKE

Steps:

• Preheat oven to 350° F.
• In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Set aside.
• In small bowl whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts (if using).
• Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.