1 cup butter, at room temperature
1 cup Splenda, bulk - not packets
5 eggs
1/3 cup sour cream
2 cups almond flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
1/2 tsp allspice
1 tsp vanilla butter nut extract


Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour withbaking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream andvanilla butter nut extract. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55minutes
Serve with SF cherry or apple pie filling and whipped cream.