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Spicey Nut Cake (Also Gluten Free)
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Description
A moist cake with just a touch of spice and a lot of nutty goodness! A winner at family gatherings!
Ingredients
- FOR THE CAKE:
- 1 cup Butter, Softened
- ½ cups Brown Sugar
- ½ cups White Sugar
- 3 ounces, weight Cream Cheese, Softened
- 4 whole Eggs
- 2 cups Almond Flour
- 1 cup Chopped, Toasted Pecans
- ⅓ cups Vanilla Whey Protein Powder
- 1 teaspoon Guar Gum
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Allspice
- ½ teaspoons Ground Cloves
- 2 Tablespoons Vanilla Extract
- 1 pinch Salt
- ½ cups Crushed Pineapple (mostly Pineapple, Not Juice)
- ½ cups Raisins
- For Icing
- 1 stick Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 1 pound Icing Sugar
- 1 cup Chopped, Toasted Pecans
Preparation
Preheat oven to 325 F.
Butter a 9 inch round pan. Mix all the above cake ingredients together with a wooden spoon until everything is well incorporated.
Pour into greased pan and bake around 35-40 minutes, or until the top is brown and the middle is firm to the touch.
Remove from oven and let cool.
For the icing, whip butter and cream cheese on high until fluffy. Under constant beating, add the icing sugar little by little.
Cut your cake in half and fill with about 1/3 of your icing. Place the top back on and ice the cake with the remaining icing.
Set in the refrigerator to firm up a little, about an hour. Decorate the sides of the cake with the toasted pecans.
Enjoy!
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