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Apricot Ginger Spice Cake

This tender spice cake, flavored with crystallized ginger, has a moist center of apricots and sweet spices.

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  • Serves: 8
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1 slice (1/8 cake)

Amount Per Serving
 
Calories:
190 
Calories from Fat:
35 
Total Fat:
4g 
Saturated Fat:
1g 
Cholesterol:
25mg 
Sodium:
160mg 
Total Carbs:
31g 
Dietary Fiber:
1g 
Sugars:
10g 
Protein:
4g 

DIRECTIONS

  1. Preheat oven to 325 degrees F. Coat a 9-inch cake pan with non-stick cooking spray.

  2. Drain apricots and pat dry using paper towels.

  3. In a large bowl, combine flour, ginger, 1/2 teaspoon pumpkin pie spice, baking powder, and salt.

  4. In another large bowl, whisk egg, egg whites, SPLENDA® Sugar Blend, trans-free spread, milk, and vanilla. Add dry ingredients and stir just until combined. (Batter will be thick.) Spread a little less than half the batter in prepared pan. Arrange apricots, cut side up, over batter.

  5. In a small bowl, combine SPLENDA® Brown Sugar Blend and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle over apricots. Spoon remaining batter evenly over the top.

  6. Bake 35 to 40 minutes, or until edge of cake pulls away from pan and a tester inserted in center of cake comes out clean. Cool in pan for 15 minutes. Serve warm or room temperature.

NOTE

Serving Size: 1 slice (1/8 cake)

INGREDIENTS

  • 1 (16 ounce) can apricots packed in light syrup
  • 1 cup all-purpose flour
  • 4 teaspoons minced crystallized ginger
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup SPLENDA® Sugar Blend
  • 3 tablespoons trans-free spread, melted
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons packed SPLENDA® Brown Sugar Blend

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