This is one of the best low carb cakes I've ever eaten. It's a cake version of pecan pie. It captures the essence of a pecan pie in a wonderful cake.

If you don't have polydextrose and would like to get some, this is where I get mine.
http://www.store.honeyvillegrain.co...PROD&ProdID=637

AUNT RUTH'S PECAN CAKE
posted by Motts Landing

In bowl mix dry ingredients together :
2 cups of almond flour
1-1/2 cups of Carbquik + 1 tablespoon
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
1-1/2 cups Polydextrose
1-1/2 cups Splenda
1/4 cup Erythritol
1 tablespoon of SteviaPlus

Then mix wet ingredients together:
2 sticks of melted butter
1 Tbsp. vanilla extract
4 jumbo eggs or 5 large

Then mix wet ingredients with dry stirring with a wooden spoon until well combined. Then add pecans and stir well.
3 cups of pecans

This a VERY THICK DOUGH

Cut a piece of wax paper to fit the bottom of a very large cast iron skillet. Spray the skillet with Pam, place the wax paper on top of the Pam and spray again.

The size skillet I use is 10 inches across the bottom of the pan, 11 inches across the top and the sides are 3 inches deep. There is a number 2 on the underside of the handle. I think that's supposed to be the size.

(Place a shallow pan of water on the lower rack of the oven).

Bake at 325 degrees approx. 1 hour & 10 minutes (more or less depending on your oven). The cake should rise up to the top of the pan and then it should fall in the middle. That's when you will know it is done.

Take the cake from the oven and run a knife around the sides to loosen it and place a plate over the pan then turn the cake out onto the plate.

Comes out crunchy, crusty on the outer edges and chewy, gooey on the inside. NO FROSTING NEEDED. Freezes very well also.

This sounds so delicious! Can anyone tell me how I could adapt it to use only Splenda and (perhaps) DaVinci's syrup? I don't have any of the other sweeteners on hand and I'd like to eat this NOW!

Here is the original recipe. The cake has evolved over time, but from what I hear the original recipe was also very good.


AUNT RUTH'S PECAN CAKE

2 sticks butter (melted IN the iron skillet and swirled around )-I use the wax paper because the first time I made this cake it stuck in the pan.

In bowl mix:

1 1/2 Cups Carbquik + 1 tablesppon
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
2 1/4 cups Splenda
3-4 cups pecans (broken up into pieces)
1 Tbsp. vanilla extract
4 lg. eggs

Add butter to dry ingredients. Mix & pour into cast iron skillet. (LARGE ONE) This a VERY THICK DOUGH. Bake at 325 degrees approx. 1 hour & 15 minutes (more or less depending on your oven). Don't forget to place a shallow pan of water on the lower rack). Cool and slice into pie shaped wedges. I run a dinner knife around the edges real good to help release it. ALSO: I sometimes spray PAM in my skillet before swirling the butter.

This is the heaviest cake I have ever made and boy is it good. I just make sure I do not OVERCOOK it. Comes out like I said in the earlier post...crunchy, crusty on the outer edges and if you don't overcook it....chewy, gooey on the inside. NO FROSTING NEEDED. Freezes very well also.

edited to add: I turn the cake out onto a plate like a "pone" of cornbread.

Hi Betty,

Can you post a link to the recipe(s) please, as per the Kitchen Forum Rules?

Thanks.

Rosebud

This is as close as I can get to the original recipe. This cake has been drifting around the boards for some time. I don't remember where the original thread is. You could maybe do a search and find it.

http://lowcarbfriends.com/bbs/showt...threadid=318014

This sounds great! I wish I had a store to shop at instead of having to order everything online.... Maybe I will save this recipe for my birthday cake!!

The original recipe is here:

http://lowcarbfriends.com/bbs/showt...ths#post3881609

Scott-
Thanks, I couldn't remember where the original recipe was first posted.
Betty

Melinda-
It's a pain to have to order and wait but it's well worth it.

This cake will be on my Easter table, that's for sure.

when you say (1Tbsp Stevia Plus, do you mean the packets? or the bulk? ) I do not have a cast iron pan,, can you use a 9 by 13? I got rid of mine when I got my ceramic top stove never thinking about using it in the oven,, Duhhhhhhhh

bumping to see if anyone could answer my ?s , thanks

Brenjmull, I believe Betty is referring to the bulk steviaplus. If you have it in packets, the conversion is here:

http://www.wisdomnaturalbrands.com/...cies_stevia.htm

I think the general consensus is that an iron pan produces a better cake, but I think a 9 x 13 pan will work too. The cake may be a little shallower, but it should be fine.

This recipe sounds incredible!!

Any idea what the carb count is?