Sour Cream Spice Cake
Yield: 18 servings
1/3 c Margerine 1 ts Baking powder
3 tb Granulated brown sugar 1 1/4 ts Baking soda
Replacement 1/2 ts Salt
2 Eggs 1/2 c Water
2 ts Cinamon 1 c Sour cream
1 ts Ground cloves 1/2 c Raisins
1 ts Nutmeg 1/4 c Walnuts chopped
2 c Flour (sifted)
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: 1 1/2 bread 1
fat
From: Diabetic Dessert Cookbook
Reposted 4 you and your via Nancy Obrion and her Meal-Master
441/3 c Margerine 1 ts Baking powder
3 tb Granulated brown sugar 1 1/4 ts Baking soda
Replacement 1/2 ts Salt
2 Eggs 1/2 c Water
2 ts Cinamon 1 c Sour cream
1 ts Ground cloves 1/2 c Raisins
1 ts Nutmeg 1/4 c Walnuts chopped
2 c Flour (sifted)
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: 1 1/2 bread 1
fat
From: Diabetic Dessert Cookbook
Reposted 4 you and your via Nancy Obrion and her Meal-Master
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