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.