Sugarless Spice Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
• In a saucepan combine raisins with water and cook until the water is absorbed, cool.
• Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for one hour.

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.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

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.

Steps:

• Heat oven to 350°. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening; lightly flour.
• Mix flour, sugar, cinnamon and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture is size of small peas; reserve 1/3 cup.
• Stir remaining ingredients into flour mixture with spoon until well blended. Pour into pan. Sprinkle reserved flour mixture over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Steps:

• Preheat oven to 350 degrees. Coat two 8-inch round cake pans with cooking spray, line with parchment, and spray parchment. Sift flours, baking powder, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt into a bowl.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until smooth, about 1 minute more.
• Divide batter among cake pans, and bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer pans to wire racks, and let cool for 20 minutes. Turn out cakes from pans, remove parchment, and flip right side up. Let cool completely.
• Trim tops of cakes to create a flat surface. Cut cakes in half horizontally. Spread 1/2 cup jam onto 1 layer, then spread 1 cup frosting over jam. Top with another cake layer. Repeat layering cakes with jam and frosting, leaving top layer (bottom side up) uncovered.Spread remaining frosting on top of cake, and garnish withcinnamon-sugar.