sugar free triple berry and nut spiced cake
This Sugar Free Spiced Triple Berry and Nut Cake recipe is delocious, it taste so moist and rich in your mouth. that will make you want another slice. And the best part about this cake you can even tell it's sugar free when you taste it. Why this cake is so special to me you ask? I'll tell you why I'm a dietetic.
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prep time
2 Hr 35 Min
cook time
4 Hr 30 Min
method
Bake
yield
Makes 20 servings, 21/4"x21/2" rectangle per serving per person.
Ingredients
- 1 pint blueberries, fresh
- 1 pint blackberries, fresh
- 1 pint raspberries, fresh
- 1 cup pecan, unsalted dry roasted halves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/3 cup trans-fat-free tub margarine, softened
- 2/3 cup truvia baking blend
- 1 - extra large egg, room temperature
- 3 tablespoons dark rum
- 1 cup 1% buttermilk
- SUGAR FREE SPICED OATMEAL AND NUT CRUMB TOPPING:
- 2/3 cup truvia baking blend
- 1/2 cup all purpose flour, seasoned with 1/8 teaspoon each ground cinnamon,ground cloves,ground allspice,ground coriander,ground ginger and ground nutmeg
- 1/2 cup quick cooking oats, seasoned with 1/8 teaspoon each ground cinnamon, ground cloves, ground allspice, ground coriander, ground ginger and ground nutmeg
- 1/2 cup chopped pecans
- 1/4 stick no trans-fat tub margarine
- SUGAR FREE SPICED TRIPLE BERRY SAUCE
- 2 cups water
- 3 tablespoons each lemon juice, fresh and dark rum
- 1/2 cup each blueberries, frozen, blackberries, frozen and red raspberries , unsweetened frozen in light syrup thawed
- 2/3 cup truvia baking blend
- 2/8 teaspoon each ground cinnamon,ground cloves,ground allspice,ground coriander,ground ginger,ground nutmeg and kosher salt
- 2/8 teaspoon each arrowroot starch and pure vanilla extract
How To Make sugar free triple berry and nut spiced cake
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Step 1Toss berries and pecan, unsalted dry roasted halves in a little flour.
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Step 2Sift flour, measuring 2 cups. Resift flour with baking powder, baking soda, ground cinnamon, ground cloves, ground allspice, ground coriander, ground ginger, ground nutmeg and kosher salt.
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Step 3Cream butter and truvia baking blend. Beat egg and add to the batter.
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Step 4Gradually beat in dark rum.Add this mixture alternatrly with milk to dry ingredients.
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Step 5Fold in blueberries, blackberries, red raspberries and pecans,unsalted dry roasted halves. Spread batter into a greased and floured 9 x 13 pan.
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Step 6To prepare Sugar Free Spiced Oat and nut Crimb Topping. Using a lectric mixer and mixing bowl mix together 2/3 cup Truvia Baking Blend,1/2 cup all purpose flour seasoned with mixed spices,1/2 cup quick cooking oats seasoned with mixed spices, chopped pecans and margarine until mixture is crumbly. Bake at 375 for 30 minutes. Cool on rack, and cut into slices Serve with a drizzle of My Sugar Free Spoced Triple Berry Sauce over the cooled sliced cake and optional Light Cool Whip.
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Step 7To make My Suag free Spiced Triple Berry Sauce, Bring water to a boil in a lage covered saucepan.
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Step 8Add rest of sauc ingredients and bring to a boil again. Stirring constantly until it begins to thicken. Take lectric hand blender to puree all the berries to make a smooth sauce. Remove from heat. Allow to cool for at least 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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