3 ½ cups Brown Rice Flour

1 tablespoon Aluminum Free baking powder

4 teaspoons ground cinnamon

½ teaspoon each: ground cloves, allspice

3 eggs or Egg Whites

1 ½ cups Splenda

1 cup Strong coffee or Tea

1 tablespoon Agave Syrup

½ cup each: packed Splenda brown sugar, Minute Maid Orange Drink Low Sugar

¼ cup Kahlua

1 teaspoon vanilla extract

½ cup slivered or sliced almonds

Heat oven to 350 degrees.

In large bowl combine the following:

Flour, baking powder, cinnamon, baking soda, salt, cloves and allspice.

Make well in center:

Add eggs, sugar, oil, agave, coffee or tea, brown sugar, orange juice,

whiskey and vanilla.

Beat on slow speed until smooth.

Spoon batter into lightly greased 9-inch angel food cake pan.

Sprinkle top with almonds.

Place cake pan on 2 baking sheets stacked together

(to provide more insulation form heat).

Bake until cake springs back when touched in center

and starts pulling away from sides of pan, 65 to 75 minutes.

Let stand 15 minutes; remove from pan.

Invert cake onto wire rack to cool completely.

Rachel's Thoughts