Sugar Free Cake

Sugar Free Cake

31
POLACKLADY 0

"Really good with the added plus of being sugar free."

Ingredients {{adjustedServings}} servings 373 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
  2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for one hour.
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Reviews 31

  1. 36 Ratings

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SarahParadis
9/21/2004

GALWAYLADY- To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.

FLORAP
2/6/2003

I made this cake for two diabetics and even had a piece my self. I only used 1 cup of raisins, 1 1/2 C.water, and added a little more cinnamon. I used the food processor and it turned out delicious. My friends want to know when I,m making that moist yummy cake again. Usually when I've baked with applesauce the cakes usually seem rubbery this was not. Don't hesitate to make this cake. Enjoy

JMWOODARD
12/18/2003

Excellent. I received requests for the recipe at our faculty breakfast/lunch. You can substitute one and a half cups of Splenda for the 3 tablespoons of liquid sweetener listed in the recipe, if you like.