Sour Cream Spice Cake Recipe

Name: Sour Cream Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup margarine; 3 tablespoons brown sugar replacement; 2 large eggs; 2 teaspoons cinnamon; 1 teaspoon cloves ground; 1 teaspoon nutmeg; 2 cups flour, all-purpose; 1.00 baking powder; 1.25 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup water; 1 cup sour cream; 1/2 cup raisins, seedless; 0.25 cups walnuts chopped

Servings: persons

⅓ cup margarine
3 tablespoons brown sugar replacement
2 large eggs
2 teaspoons cinnamon
1 teaspoon cloves ground
1 teaspoon nutmeg
2 cups flour, all-purpose
1.00 baking powder
1.25 teaspoons baking soda
1/2 teaspoon salt
1/2 cup water
1 cup sour cream
1/2 cup raisins, seedless
0.25 cups walnuts chopped

1
Preheat oven to 350F (180C).
2
Grease and flour a 13X9 baking pan.
3
Cream together the margarine and sugar replacement.
4
Add eggs and beat well.
5
Beat in the cinnamon, cloves and nutmeg.
6
Sift together the flour, baking soda, powder and salt.
7
Sift into the creamed mixture alternately with the water.
8
Stir in the sour cream, raisins and nuts.
9
Pour into prepared pan and bake for 30 to 35 minutes.
10
Let cool.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅓ cup margarine, 3 tablespoons brown sugar replacement, 2 large eggs, 2 teaspoons cinnamon, and more.

Yes, Sour Cream Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Spice Cake

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