Sour cream spice cake
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margerine |
| 3 | tablespoons | Granulated brown sugar |
| Replacement | ||
| 2 | Eggs | |
| 2 | teaspoons | Cinamon |
| 1 | teaspoon | Ground cloves |
| 1 | teaspoon | Nutmeg |
| 2 | cups | Flour (sifted) |
| 1 | teaspoon | Baking powder |
| 1¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Water |
| 1 | cup | Sour cream |
| ½ | cup | Raisins |
| ¼ | cup | Walnuts chopped |
Directions
Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well.
Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts.
Pour into prepared pan and bake for 30-35 minutes. Let cool.
Recipe yields 18 servings @ 124 per serving Exchanges: 1½ bread 1 fat
From: Diabetic Dessert Cookbook Reposted 4 you and your via Nancy O'brion and her Meal-Master