I posted this recipe previously here: https://www.housewifebarbie.com/2019/08/spice-cake-regular-and-low-carb-version.html
This time around I used the same recipe (pasting it here again) but I used a larger bar pan to bake it in, and then when it came out of the oven, I let it cool, and then covered the pan with plastic wrap, and gently rolled a rolling pin over it lengthwise to gently compact the cake a bit to make it into a nice textured bar.
I completed it with a package of cream cheese whipped with a couple tablespoon's confectioner's style sweetener, a dash of vanilla, and a bit of whipping cream until it was the consistency to spread.
Spice Cake (regular and low carb version)
3/4 c butter (for the low carb version I cut this down to about 1/2 cup)
1 c brown sugar (brown sweetener - like Swerve)
1 egg
1/2 c raisins (leave out for low carb/sugar free)
1/4 t salt
1/4 t cloves
1/4 t nutmeg
1/4 t allspice
1/2 t cinnamon
2 c flour (2 c almond flour and 1/4 c whey protein powder & optional 1 T coconut flour for texture)
1 t baking soda
2 t baking powder
1 c sour milk
Mix the butter and sugar or sweetener. Add the egg. Add raisins if you
are using them. Mix the dry ingredients together in a separate bowl
and add alternately with the sour milk. Divide into 2, greased round
pounds or a 7X12 baking dish. Bake 375 degrees for about 25 minutes
until done. Cool completely and frost if you wish - cream cheese
frosting is wonderful on it.
To make it into bars (as I mentioned above) pour and spread the batter in a larger, shallow bar pan, and bake until then, then let cool. Cover the pan with plastic wrap and gently roll a rolling pin over the top lengthwise to contract the bars just a little bit to give them a good bar texture. Cover with cream cheese icing and sprinkle chopped pecans and cinnamon on top if you wish.
