How to keep spices fresh?

According to Better Homes & Gardens , whole spices will stay fresh for up to 2 years. Ground spices will last for about 6 months. Yikes, time to clean out and replace some!! Something I did not know was to keep red colored spices in the refrigerator to maintain their color and flavor. I have always stored my spices in glass containers since plastic can be porous and lessen the flavor of the spices. Metal can be used for all except salt blends since metal can corrode the container.

Can I bake this cake in another pan?

Yes, you can use a 9"x5" loaf pan to cook the spice cake. It may take 5-10 minutes longer to bake. I would suggest testing with a skewer instead of a toothpick since it is a taller cake and you want to make sure it is baked all the way through. You can also use a 9" round cake pan. It will probably take the same amount as the 8x8, but test accordingly.

Sugar Free Spice Cake with Maple Glaze ⋆ Deb's Daily Dish

Description

This soft and moist sugar free spice cake is perfect for an afternoon snack or light dessert. The warm flavors of the combined spices lightly sweeten the cake so that a heavy frosting is not needed. A light drizzle of maple glaze is a delicious, complimentary topping.

Ingredients

Units Scale

Cake

4 tablespoons melted unsalted butter
1/3 cup brown sugar substitute *
1/4 cup granulated sugar substitute*
1/2 cup sour cream
2 eggs, beaten
1 teaspoon pure vanilla extract
2 cups fine almond flour, sifted
1/4 cup coconut flour, sifted
2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum*

Maple Drizzle

2 tablespoon sugar free maple syrup*
1 cup powdered sugar substitute
2 tablespoons heavy cream*
1 teaspoon vanilla extract

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Instructions

Lightly spray an 8" x 8" baking pan with non stick baking spray. Line it with parchment for easy cake removal.
Preheat oven to 350°F.
In a large bowl, whisk together the sugars and eggs to combine.
Add in the sour cream, butter and vanilla. Stir well.
In a small bowl, whisk together the flours, baking powder, spices, salt and xanthan gum.
Pour dry ingredients into wet ingredients and stir until smooth and well combined.
Pour batter into the prepared pan and tap pan gently on counter to remove any air bubbles. Smooth the top of cake with a knife or metal spatula.
Bake cake for 30 minutes. Test with a toothpick inserted in center of cake. If it comes out clean, it is done. If there are some wet looking crumbs, continue to bake cake for another 5-10 minutes until done.
Cool cake on rack for about 15 minutes. Use the parchment to carefully remove cake from pan to cooling rack. Let cake completely cool before icing.
Stir together the powdered sugar, syrup, cream and vanilla. Lift up a spoonful and test the thickness of the drizzle. Add another teaspoon or two of cream if you'd like it thinner.
Drizzle the glaze over the cooled cake and let the glaze set before serving.

Notes

*Always sift your flours to avoid discrepancies in measurement.

*I used Swerve brown sugar substitute and Allulose granulated. I find Allulose creates a softer cake.

*Lakanto syrup is made with Monkfruit and doesn't have a very strong aftertaste like some other sugar free syrups.

*You can substitute glucomannan for the xanthan gum. Both ingredients serve as binders in gluten, grain free baking. You only need a little; in this case more is not better.