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1 cup AS 1/2 cup butter or coconut oil 2 eggs 1/4 tsp. liquid AS 1/6 c. buttermilk 2-1/4 cups flour substitute (my favorite is Rao's "cake flour") 1/2 teaspoon salt 1/2 teaspoon soda 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon ginger 1/2 cup unsweetened dried cranberries 1/2 cup chopped pecans 3/4 cup chopped orange sections (I use canned drained Mandarin oranges chopped in the blender) Topping: 1/2 cup chopped Mandarin oranges 1 cup AS Cream AS & butter; stir in eggs, "liquid Splenda", chopped oranges, and buttermilk. In a separate bowl, mix flour sub, salt & soda; add cranberries, pecans, cinnamon, all-spice, and ginger. Mix well. Add to wet mixture gradually, mixing well after each addition. Place in a greased loaf pan. Bake in a preheated 300-degree oven for 1 hour or until tester comes out dry. Remove from oven; cool partially, remove from pan and place on serving dish. Mix 1/2 cup oranges & 1 cup AS in saucepan; cook, stirring until sugar is dissolved. Brush over baked cake. Cool completely and refrigerate. Bring to room temperature or warm slightly to serve. |
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