honey spice cake

1 spray(s) cooking spray
1 1/2 cup(s) all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp table salt
1 tsp ground cinnamon
3/4 tsp ground allspice
2 large egg(s)
1/4 cup(s) splenda (sugar)
2 Tbsp canola oil (or light butter)
1/4 cup(s) honey, dark-variety preferred(or phalf honey half molasses)
1/4 cup sugar free maple syrup
1/4 cup(s) unsweetened applesauce
1 tsp lemon zest
1/4 cup(s) sliced almonds

If you prefer your cake with a denser texture, bake it at 325ºF for 45 minutes. Then reduce the oven temperature to 300ºF and bake for 15 minutes more.

Preheat oven to 350ºF. Coat a metal or glass loaf pan with cooking spray.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and allspice; set aside.

In another large bowl, beat eggs with an electric mixer; add sugar, oil and honey. Beat until combined and mixture is pale yellow; stir in applesauce and lemon zest.

Slowly incorporate flour mixture into egg mixture using an electric mixer; mix thoroughly but do not over beat.

Spoon batter into prepared pan; sprinkle with almonds. Bake in middle of oven until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Cool cake in pan for about 15 to 20 minutes and then cool cake completely on a wire rack. Slice into 12 pieces and serve. Yields 1 slice per serving.

Serving Size: 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user SHELBYSHEA24.