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spice cake (gluten free)

I picked the cookbook food52 cookbook by Amanda Hesser and Merrill Stubbs from the library.  It had been somebody Christmas suggestion list and now I cannot find whose.  I thought it was Tara of Tea and Cookies but I was wrong.  But whoever led me to this cookbook, thank you.  I like it because there may be only two authors on the cover but the recipes are from man different people.  I have been having a good time with it.  There is a spice cake in it that looks pretty divine.  That is until I saw the shortening and the three cups of sugar.  I knew that would be much too sweet for our family.  We like flavor but not overwhelming sweet.  And I am really picky about cake.  

I took my favorite vanilla cake recipe and tweaked it with spices.  This cake is lovely.  We eat it unfrosted but you could frost it if you wished.  Cream cheese frosting would be good.  Or the caramel frosting the original recipe called for.  It would also be lovely toasted.  

My Beloved always gets the chance to taste the batter.  His comment was that this was as good as cookie dough.  Gives you an idea of how yummy it is.

Spice cake     

1 cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla

135 grams almond flour

135 grams millet flour

135 grams sorghum flour

135 grams arrowroot flour

3/4 teaspoon baking soda

3/4 teaspoon cream of tartar

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon mace

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon cloves

3/4 cup heavy whipping cream

Preheat oven to 350 degrees Fahrenheit.  Butter a 9 inch springform pan.

In a bowl, cream the butter and the sugar together.  Mix in the eggs and vanilla.  Mix in the almond flour.  Then 1/4 cup of cream.  Mix in the millet flour.  Mix in 1/4 cup of cream.  Mix in the arrowroot flour.  Mix in 1/4 cup of cream.  Mix in the sorghum flour, baking soda, cream of tartar, salt, and spices.

 Pour the batter into the prepared pan.  Bake for 45 minutes or until a knife inserted comes out clean.

The cake will be golden and pull away from the sides of the pan.

If this is anything like the vanilla version of this cake, it will actually be better tomorrow.  

Now, if there will be any when I get home from work.....

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