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Old 04-18-2006, 06:13 AM   #181
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Let us know if it turns out Charski - sounds really great!

I was going to make the Lemon Bundt for Easter but I LOVE the Gingerbread one so much and haven't had it in ages so I made that instead. LOL made Lemon Raspberry Layered Jello Cheesecake for the "gathering." Kept the bundt for us. Hehehe
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Old 04-18-2006, 01:22 PM   #182
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Old 04-19-2006, 01:33 PM   #183
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Rum Cake

I keep seeing references to the rum cake that some of you have made. This was my favorite cake pre LC and I still make it for non LC friends every Christmas. I would love to have some for myself so would someone please post the recipe? Thanks in advance.
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Old 04-19-2006, 02:11 PM   #184
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I made one with my own tweaks, wouldn't recommend it, was too much "butter rum" flavor for my tastes.

Won't be sharing my failure!
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Old 04-20-2006, 10:42 AM   #185
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check on page 6 for my rum sauce. You could double it for a well soaked cake;o0
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Old 04-20-2006, 04:28 PM   #186
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Thi s looks fabulous, and I LOVE lemon cake, but where do I get the Gluten,
PolyD (not even sure what it is)


If you hadn't guessed I am new to LCBing, and have been looking for new recipes to spice it up a bit
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Old 04-20-2006, 07:20 PM   #187
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Danethead

LOL, don't sweat being new to LC...everyone here was once new to it also...and believe me, due to these wonderful Boards, we've come a loooong way with recipes in the last 5 years.

You can order both PolyD and vital wheat gluten from Netrition, the sponsor of this Board..also, VW Gluten can be purchased in bags or in bulk at most large grocery stores.

Click on the blue underlined polyD and Gluten..it will take ya right to an order/explanation of them.

These cakes can be made without the polyD ...look over JackiCWA's recipe..and Charski's too.



hth

Shawnee

Last edited by shawneesioux; 04-20-2006 at 07:25 PM..
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Old 05-13-2006, 08:08 PM   #188
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I'm bumping this wonderful thread back up in case anyone is in need of a cake for Mother's Day!

Char
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Old 05-14-2006, 10:34 AM   #189
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I wanted to post here my strawberry jello adaptation of the recipe, as I posted it somewhere else, and thought this was the proper place to give credit to all of you who have worked on the recipe!

Strawberry Bundt Cake

Preheat oven to 325*

Grease or spray a 10" Bundt pan

Before starting, decide whether to use all Fiberfit, or a combination of sweeteners. If using a combination, add the dry sweeteners to dry mix, the wet sweeteners to wet mix.

Dry ingredients:
2 Cups Carbquik
1/2 Cup Wheat Protein Isolate
1/2 Cup Polydextrose
1 package sugar free strawberry gelatin
Dry Sweeteners if using:
¼ cup Erythritol
2 packets Sweet One
2 packets Stevia Plus


Dry ingredients:
1 tsp vanilla
6 large eggs
½ cup heavy cream
4 teaspoons Fiberfit (if not using dry sweeteners use 2 Tablespoons plus 1 teaspoon Fiberfit)
¼ cup sugarfree syrup (I used Key Lime)
1 Cup melted and cooled butter
1 ¼ cup pureed strawberries, sweetened

Stir all the dry ingredients together and set aside.

Mix all wet ingredients together on Low speed about 3 minutes, until smooth.
Slowly add in the dry ingredients to the wet, while blending on Low speed until thoroughly mixed. This will be a heavy, thick batter.

Pour batter into prepared bundt pan.

Bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 30 min.



2 oz soft cream cheese
1/3 stick soft butter
¾ cup pureed strawberries (sweetened to taste with Fiberfit—suggested amount, 2 teaspoons)
¼ cup sugar free syrup (I used Key Lime)
Sweeteners : 1 teaspoon Fiberfit
¼ c. Erythritol whirred in blender or food processor

Cream with electric mixer the soft cream cheese and soft butter. Add other ingredients and beat with mixer. Drizzle over cooled cake.

Store cake in refrigerator.
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Old 05-15-2006, 05:19 PM   #190
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I Thanks so much for posting this. I am going to make this this weekend and don't want to blow it. ( I think you mean "wet" ingredients above the 1 tsp of vanilla right?) My question is did you use liquid Fiberfit or dry? I am assuming since it is 4 tsp, it is the liquid stuff right? I wish there was a pic cause I bet it is beautiful!!
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Old 05-15-2006, 06:30 PM   #191
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I used the liquid Fiberfit. I am sure any Splenda product would work, go to LindaSue's site and use the conversion. . .but I like the liquid products, NO carbs, yeah!!

Yes, you are right about everything above the vanilla.

I have learned from other postings and a little experience that PolyD tends to ball up unless mixed well with other dry ingredients, and then it is no problem at all (other than it can be a laxative in large amounts, yesh. . .so a piece of cake goes a long way and two is trouble for me)

Let me know how it turns out, and I'm betting you're gonna love it! DH did for his b-day, said it was better than a sugar one.
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Old 05-16-2006, 02:56 PM   #192
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I have been meaning to let everyone know how great this cake is. I made the lemonversion about a week ago. It turned out purrrfect! I sliced it into about 24 pieces and put them in the freezer with no icing. That way I won't over indulge. I have eaten it plain and as a base for strawberry shortcake. YUMMY. Thanks for posting it.

Jeanne
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Old 05-16-2006, 05:41 PM   #193
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First, THANK YOU for all of these beautiful cakes!! Okay, so the question is...after all these tweaks and variations...which one is your favorite? I want to make one, but the choices are endless! I'm leaning towards the carrot. So come on ya'll, which one is the best???
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Old 05-16-2006, 07:48 PM   #194
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Lemon. No, German chocolate. Uh, wait - spice nut...oh he!!, I can't pick ONE! They're all great.

Just start with one and work your way down the list!
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Old 05-16-2006, 08:22 PM   #195
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ALL these cakes have me salivating! Thank goodness it's late and I can't get out to a store to buy the ingredients! HA! - couldn't buy them locally IF I wanted to - NO one has EVERYTHING you'd need. Have to buy online. But before that I'd have to take out a loan - all those ingredients are expensive! Has anyone figured out WHAT it costs to make ONE cake? Also - anyone figure the carb counts?

I recently made pistachio ice cream - my FAVORITE - I've been making ice cream since I started L/C - three years ago - just never got around to the pistachio - don't know why - Anyway - to make LESS than a quart it costs about $20.00!!!

Low carb is NOT cheap!
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Old 05-17-2006, 10:50 PM   #196
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Hi again, Cake fanatics

Favorite cake? LOL, that's like a Momma Duck trying to pick a favorite Duckling from her brood.

Thanks for all the Tweaks and new recipes, ideas and suggestions...variety keeps this ol' LC'er happy.

Too hot here to bake right now, other than in the Nuker..and these cakes do fine in that too, at half a Recipe in a nuker Bundt..

Barbara Ray, I look at LC products as an investment, over a long term: for instance, I buy 10 lbs of CarbQuik at a time, it lasts me about 5 months..even in the Winter, when I bake 2-3 times a week...that breaks down to a little over 5 Bucks a month for it, and I'm worth it.
Heck, a loaf of commercial LC bread costs $3-5, so the CQ is a bargain, and I can make my own bread/cakes/ biscuits, etc- without getting the yukky preservatives and soy. They can be made without PolyD, and VW Gluten is cheap at most grocery stores.

I have not done a cost analysis on the cakes (or a carb count either)..but I figure, What the heck, I'm NOT buying $$$ commercial chips, candy, pastry, various junk foods, Bisquik, etc.. so the bundle I'm saving on them is substantial. ...

Happy Cake-ing, y'all

Shawnee
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Old 05-18-2006, 10:00 AM   #197
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What Shawnee says!

AND I AM WORTH IT TOO!

Char
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Old 06-13-2006, 02:32 PM   #198
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bumping to the top
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Old 07-22-2006, 08:24 AM   #199
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Administrator,

Could we add this thread to the stickies? I'd like to work my way through it without having to search for it, as I'm sure others would also. TIA.
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Old 07-23-2006, 10:04 PM   #200
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WOW! All of the cake pics are lovely
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Old 08-07-2006, 04:26 PM   #201
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Here's a recipe I tweaked with WPI 800 back in Jan, thought I'd posted it:

Strawberry Bundt Cake

Preheat oven to 325*

Grease or spray a 10" Bundt pan

Before starting, decide whether to use all Fiberfit, or a combination of sweeteners. If using a combination, add the dry sweeteners to dry mix, the wet sweeteners to wet mix.

Dry ingredients:
2 Cups Carbquik
1/2 Cup Wheat Protein Isolate 800
1/2 Cup Polydextrose
1 package sugar free strawberry gelatin
Dry Sweeteners if using:
¼ cup Erythritol
2 packets Sweet One
2 packets Stevia Plus


Dry ingredients:
1 tsp vanilla
6 large eggs
½ cup heavy cream
4 teaspoons Fiberfit (if not using dry sweeteners use 2 Tablespoons plus 1 teaspoon Fiberfit)
¼ cup sugarfree syrup (I used Key Lime)
1 Cup melted and cooled butter
1 ¼ cup pureed strawberries, sweetened

Stir all the dry ingredients together and set aside.

Mix all wet ingredients together on Low speed about 3 minutes, until smooth.
Slowly add in the dry ingredients to the wet, while blending on Low speed until thoroughly mixed. This will be a heavy, thick batter.

Pour batter into prepared bundt pan.

Bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 30 min.



2 oz soft cream cheese
1/3 stick soft butter
¾ cup pureed strawberries (sweetened to taste with Fiberfit—suggested amount, 2 teaspoons)
¼ cup sugar free syrup (I used Key Lime)
Sweeteners : 1 teaspoon Fiberfit
¼ c. Erythritol whirred in blender or food processor

Cream with electric mixer the soft cream cheese and soft butter. Add other ingredients and beat with mixer. Drizzle over cooled cake.

Store cake in refrigerator.
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Old 04-06-2007, 07:33 PM   #202
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charski, help! i am trying to make the german choc frosting...however, i think i must have done something wrong, it wont thicken in the microwave. i have been doing 1 min heatings and then stiring. i have done this 10 times already..is it suppose to take longer than that? help!!!!
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Old 04-07-2007, 07:43 AM   #203
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charski, disregard that message. i finally got it thick..holy moly! what a great tasting frosting...this choc cake tastes just like reg choc cake..yum! thanks for the recipe...
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Old 04-07-2007, 11:08 AM   #204
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Bella....

I haven't made Char's Yummy frosting for quite a while, but recall that I let it cool to room temp, then stuck it in the fridge ...where it firmed up nicely.

Last usage was on Cheesecake Muffins...
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Old 04-08-2007, 01:47 PM   #205
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This is a great thread, I hadn't seen it before. All those cakes look so good--now I just have to choose which one to make. Thanks everyone for this thread.
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Old 05-17-2007, 03:34 PM   #206
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This deserves to be bumped to the top! All the Bundt cakes sound delicious!
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Old 08-25-2007, 12:35 PM   #207
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Bumping up. Has anybody tried Kevin's flour blend with this?

I think I will. Will post results.
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Old 08-25-2007, 05:44 PM   #208
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Quote:
Originally Posted by magnamater View Post
Bumping up. Has anybody tried Kevin's flour blend with this?

I think I will. Will post results.
Let us know how it turns out
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Old 08-26-2007, 06:57 AM   #209
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Not great results with Kevin's mix, but that was my fault, I didn't up the baking powder.

definitely eatable, though.
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Old 08-26-2007, 08:19 AM   #210
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Bumping to make myself a birthday cake
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