Sugar Free Raisin Bundt Cake
Submitted by md42701
Sugar-free raisin Bundt cake made with sweetener and warm spices, boiled with raisins for moisture, perfect for diabetic-friendly desserts.
YIELD
1 cakePREP
10 minCOOK
60 minREADY
70 minSugar substitute lets you enjoy spiced raisin cake without the blood sugar spike.
Boiling raisins with margarine plumps the fruit and creates a moist base that keeps this cake tender for days.
Warm spices like cinnamon, cloves, and allspice fill your kitchen with holiday aromas any time of year.
The Bundt pan creates an elegant presentation that makes this sugar-free cake look as impressive as it tastes.
Kitchen Tips
- Cool the boiled raisin mixture completely before adding to flour or the heat will cook the eggs
- Use a sugar substitute designed for baking that measures cup-for-cup like regular sugar
- Test for doneness at 50 minutes; ovens vary and overbaking will dry out the cake
- Let the cake cool in the pan for exactly 10 minutes before turning out to prevent sticking
Ingredients
Directions
Bring 2 cups of water to a boil n a large saucepan; stir in margarine and raisins, and boil uncovered 5 minutes.
Remove from heat, and cool raisin mixture to lukewarm.
Stir in sugar substitute. Dissolve soda in ¼ cup of warm water; add to raisins mixture, stirring well.
Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisins mixture, stirring after each addition.
Stir in eggs.
Spoon batter into 10 inch Bundt pan coated with vegetable cooking spray.
Bake at 350℉ (180℃) for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean.
Cool cake in bundt pan 10 minutes.
Remove from pan; let cook on wire rack.
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