Raspberry-Glazed Spice Cake

  • Recipe serves: 8
  • Prep Time 10 min
  • Cook Time 35 min

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 cup buttermilk
  • 1/2 cup molasses
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 egg
  • 1/2 cup seedless raspberry jam

Directions

  1. Preheat oven to 350°. Grease 8 x 8-inch baking pan; set aside.
  2. Combine flour, baking soda and spices in medium bowl; set aside.
  3. Whisk buttermilk, molasses, brown sugar, I Can't Believe It's Not Butter!® Spread and egg in large bowl until blended. Whisk in flour mixture until blended. Pour batter into prepared pan.
  4. Bake 35 minutes or until center springs back when touched. Cool 15 minutes on wire rack; remove from pan. Evenly spoon, then spread jam over warm cake and cool completely.

TIP: For a different twist, omit glaze and make this topping instead. Beat 1/2 cup heavy cream with 2 tablespoons seedless raspberry jam and 2 Tablespoons confectioners sugar in medium bowl with electric mixer until stiff peaks form. Serve with cake.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 330
Calories from Fat 40
Total Fat 4.5 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 260 mg
Total Carbs 67 g
Dietary Fiber 1 g
Sugars 42 g
Protein 5 g
Calcium 10 %
Iron 15 %
Vitamin C 0 %
Vitamin A 6 %
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