Sugar-free spice cake - The Sugar-Free Baker
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Christmas is coming, people! I usually say that I look forward to Christmas 364 days a year. That might be a slight exaggeration, but we’re well into December now and my tummy is definitely starting to fill with butterflies. And cake. This spice cake, to me, is everything traditional Christmas should be; it’s full of exotic flavours, it’s rich, it’s got raisins in it, and it gets better with every single slice. Oh, and the different spices blend more and more over time, so this is a cake you can bake well in advance and just allow to infuse as Christmas draws nearer and nearer.

 

 

Ingredients (for 20 spice cake slices

  • 150 grams or 5.3 oz. of butter (softened to room temperature)
  • 140 grams or 5 oz. of Sukrin Gold
  • 70 grams or 2.5 oz. of Tagatesse
  • 3 eggs
  • 2 dl or 0.85 cup of crème fraiche
  • 1 dl or 0.4 cup of milk
  • 160 grams or 5.6 oz. of wheat flour
  • 40 grams or 1.4 oz. of FiberFin
  • 1 ½ teaspoon of baking powder
  • 2 teaspoons of cinnamon
  • ½ teaspoon of cardamom
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cloves
  • ½ teaspoon of ground allspice
  • 125 grams of raisins

 

In the oven: 150° Celsius/300° Fahrenheit/Gas mark 2

 

 

Method

Thoroughly grease a large brownie or bread tin with butter. Set aside.

 

Beat the butter, Sukrin Gold and Tagatesse to a smooth, even consistency.

 

 

≈ Preheat your oven to 150° Celsius/300° Fahrenheit/Gas mark 2 now ≈

 

Incorporate the eggs, one at a time, and be sure to scrape down the sides of your mixing bowl between each addition. This mixture will be really lumpy as the Sukrin Gold and Tagatesse can’t absorb a lot of water, but the dry ingredients will sort it out.

 

 

Whisk the milk and crème fraiche together, then mix this into the batter, along with the flour, FiberFin, baking powder, cinnamon, cardamom, ginger, cloves and allspice. I left my machine to run for 5 minutes at medium speed to mix the batter properly together.

 

 

Fold in the raisins last and transfer the spice cake batter into your tin. Place on the middle rack and bake for approx. 1 hour and 20 minutes. The spice cake is done when a cake tester comes out clean.

 

Sugar-free spice cake - The Sugar-Free Baker

 

Sugar-free spice cake - The Sugar-Free Baker

 

Remove the spice cake from the oven and allow it to cool slightly before cutting it into slices. Enjoy with a hot cup of Christmas tea under the blanket.

 

Sugar-free spice cake - The Sugar-Free Baker

 

Sugar-free spice cake - The Sugar-Free Baker

 

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