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Old 11-12-2006, 02:22 PM   #1
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Gingerbread Cake anyone? Yummy

I made this Gingerbread Cake yesterday and it is yummy! I found the recipe in a booklet that came with a new package of white Diabetisweet I bought. I made a couple of changes from the original to make it low carb, of course.

Gingerbread Cake

1/4 cup unsalted butter
1/4 cup canola oil
1/2 cup white diabetisweet
1 cup brown diabetisweet
1 egg
3/4 cup buttermilk
1 cup Carbalose
1 cup Cake Flour Blend (homemade version of Jenna Marie's)
2 Tbsp. PolyD
1 1/2 teas. baking soda
1/2 teas. salt
1 teas. ginger
3/4 teas. cinnamon
1/4 teas. Cardamom
1/2 teas. cloves

Cream the butter till soft, add the oil and combine until smooth. Add the sugars and cream till thorougly blended. Add the egg and buttermilk. Sift flour, baking soda, salt and spices together. Add to the wet ingredients, mix till smooth and well blended. Pour into prepared pan and Bake at 350-375 for 30-45 mins.

This really is good. I loved gingerbread and have tried for a long time to find a lower carb version. I have no idea of the carb count for this, if someone wants to run it through a carb program I would be most appreciative. I made mine in a bundt cake pan and will probably get 12 servings from it.

I just noticed as I was typing this that the recipe doesn't list baking powder as an ingredient but in the combining instructions it states "sift flour, baking powder, baking soda, spices and salt". I didn't even notice that yesterday - LOL - so no baking powder in mine! I didn't rise all that much (about an inch and a half to an inch and three-quarters) but still a nice size cake. If I were to add baking powder to the list of ingredients I would probably try 1 to 1 1/2 teaspoons. Do you guys think that would be about right?

If you try this recipe, please post your results and thoughts.
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Old 11-12-2006, 03:28 PM   #2
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This sounds good, but I surely don't want to use that much Diabetitsweet. I wonder if one could use 1/2 c polydextrose, 1/8 t stevia, 1/2 c brown diabetisweet, 1/8 c xylitol. That should with synergy have the same sweetening. I used to love Gingerbread Cake with pineapple and whipped cream. And I have Jok n Al Pineapple jam!! I would also have to sub out some of the fat, since I eat lower fat now. Anyway, thanks for posting this. I had tried a gingerbread cake once, LC, and it was not good.
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Old 11-12-2006, 03:37 PM   #3
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Thanks, Tweaker, gonna try this one!
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Old 11-12-2006, 05:22 PM   #4
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YUM, I've got to try this one, I MISS gingerbread! Not the cookies - the CAKE! I'll probably use liquid Splenda in place of the white Diabetisweet, too much of that stuff causes me some - ahem - unladylike distress - but I can't wait to try it!

Thanks, Tweak!
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Old 11-12-2006, 06:12 PM   #5
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Hey Tweak ....YUM, just the thought of Gingerbread aroma filling the kitchen ... THANKS

LOL, I'll get in line with you and the other Tweakers to give it a personal spin.....love both the DiabetiSweets, but its not a mutual romance. ..so will be hauling out the Molasses and some fake sweeteners..I'm a *wimp*..but will use 1/2 cup DS Brown anyway..

Glad to see the Cardamom in your recipe; a "gotta have" for true Gingerbread affectionatos...I'll probably use at least 1/2 tsp of it, to give the Ginger a little friendly competition...Taste-testing as I go..

.........maybe some Lemon frosting...?

Char...LIME frosting would be yum too, huh?

Thanks again, Tweak
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Old 11-12-2006, 07:04 PM   #6
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I'll be watching for feedback from you guys on SA's. I haven't had a problem with the Diabetisweet myself but it's kind of expensive to use a whole cup of the brown for one recipe. I just didn't want to fool around with the sweetener till I subbed the flour out. That worked so sweetener could be next. The molasses is a good idea Shawnee. I'd like to cut the brown Diabetisweet to 1/2 cup myself.

Cook on my friends!!
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Old 11-12-2006, 07:55 PM   #7
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Originally Posted by shawneesioux View Post

Char...LIME frosting would be yum too, huh?
Always a smarta$$ in the crowd!
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Old 11-13-2006, 11:46 PM   #8
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Tweak, here's my version...in pics. Will post the tweaks later...thanks for the push to jog me into it.

Char,LOL, you say the sweetest things...and btw, the frosting is LIME, no kidding. ( I have a killer Lime -Ginger dressing recipe, so I thought lime should work with gingerbread too..YUP!)



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Old 11-14-2006, 10:05 AM   #9
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Oh boy - DH would KILL for that much icing on top of a cake! I gotta try it!
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Old 11-14-2006, 10:05 AM   #10
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shawneesioux, that cake looks delicious. I can't wait to see what modifications you made.
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Old 11-14-2006, 10:37 AM   #11
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Old 11-14-2006, 11:36 AM   #12
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well, Guys...I just couldn't go for a lot of sweeteners, cause I like the "spice" part more than the sweet..LOL, plus I don't wanna do in any non-LC'ers who stop by and sample..(kids and elderly, etc)

So if ya tweak with my version, *PLEASE* taste-test for Sweet, cause I do LESS than most LCers.
DH really likes the Lime on top..actually, so do I..
Cut back on the 'buttermilk', cause an extra egg and syrup added as liquid..


GINGERBREAD CAKE tweaked

1/4 cup unsalted butter
1/4 cup oil
Sweet combo: 1/2 tsp Fiberfit, 4 TBLS Erythritol, 1/8 tsp Ace-k *TASTE test*
1/4 cup brown Diabetisweet
2 Extra LG eggs
1 TBLS Molasses PLUS 1/4 cup sf Splenda-sweetened breakfast syrup..
1/2 cup buttermilk (1/4 cup Cream, 1/4 cup water, 1 tsp Lemon Juice)
1 tsp Vanilla

1 1/4 cup CQ
1/2 cup Hazelnut flour
¼ cup WPI 8000
2 TBLS. Thick'nThin/NotSugar
1 1/4 teas. baking soda
1/4 teas. salt
1 teas. ginger
1 teas. cinnamon
1/2 teas. Cardamom
1/4 teas FiveSpice
1/8 teas Black pepper


Cream the butter till soft, add the oil and combine until smooth. Add the Molasses, syrup, sugars and cream till thorougly blended. Add Vanilla, the eggs and 'buttermilk'.
Whisk flours, baking soda, salt and spices together. Add to the wet ingredients, mix till smooth and well blended. Pour into prepared Bundt pan and Bake at 350 for 45 mins.


*TIP*...for a moist cake, let it cool in the pan for 30 min (I did) ..for less moist cake, remove from pan after 10 min of cooling..

LIME frosting/icing

4 oz softened Creamcheese
3 TBLS soft butter
4 TBLS Lime juice
Sweeteners to taste (I used Fiberfit)
dash Salt
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Old 11-14-2006, 11:46 AM   #13
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A real cake!! nice
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Old 11-14-2006, 08:04 PM   #14
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Shawnee - you did some tweaking girl! Looks good with that lime frosting. I'm gonna copy that for future reference. Your cake looks just like mine did; yours might have risen a bit more. I notice you didn't add any baking powder either. Since they both turned out so well, maybe we don't need it anyway. I may also try your sweetener combo next time. I'm really liking this cake though I'll tell ya!
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Old 11-14-2006, 10:12 PM   #15
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Hey TWEAK...

I took "clues" from your post, about the amount of rise you got...so I added in an extra egg for more rise..and the CQ has some Baking Powder in it...so both of those gave it an extra boost.

Since you like yours with that amount of the 2 DiabetiSweets..., and maybe will try to cut back on them, by using my sweet combo, it'll require some taste-testing, cause its way less sweet than a lot of people are used to. (suggest more Fiberfit for you than I used).. LOL, all my years of LCing have kinda turned me off "sweet" sweets.

Isn't it just great that we have SO many options to use for ingredients now...and can really personalize our recipes.

BTW, if ya try the Lime frosting, and it is too thick, add in cream a TBLS at a time, to get the consistancy ya want..I personally like it super-thick.

Its fun exchanging Tweaks with ya !
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Old 11-15-2006, 05:55 AM   #16
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Originally Posted by shawneesioux View Post
GINGERBREAD CAKE tweaked
Do you think WPI 5000 could be used instead of WPI8000 and almond or pecan flour could be used instead of hazelnut flower.

This recipe looks wonderful and might be a nice addition to our holiday menu.

Thanks to everyone for their wonderful creativity.
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Old 11-15-2006, 06:20 AM   #17
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I am so excited to see this thread! My mom has always made gingerbread with lemon sauce for the holidays. It is a wonderful combination, the flavors go great together! I will be trying this soon. The sauce is easily lowcarbed, as sugar is the only thing that needs to be substituted. Here's the recipe for anyone who'd like to try it with their gingerbread.

Lemon Sauce

1/2 cup butter
1 cup sugar substitute
1/4 cup water
1 egg, beaten
3 Tablespoons lemon juice
grated rind of one lemon
Combine all ingredients. Cook over medium heat, stirring constantly until boiling. Cook and stir until thickened.

I do wonder how splenda will work in this, as it probably needs the bulk of the sugar. I will probably try Erythritol or diabetisweet with some liquid splenda or polyd. Any input from experienced cooks would be greatly appreciated! I am really looking forward to making this.

Thanks so much for the recipe.
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Old 11-15-2006, 08:15 AM   #18
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YO-YO

You could use the WPI 5000, but if you have Vital Wheat Gluten, I think it would be a better choice..

Either Almond or Pecan flour would be fine; think I'd go with Almond..

.......

TXkim, you might wanna consider using 2-3 egg yolks instead of the egg..

Here's CHAR's SUPER-YUM German Choc cake icing...as you can see, she used egg yolks, and NUKED it...(hopefully she'll be along soon, and give some pointers on a Lemon conversion)


1 cup brown or white Diabetisweet (I like brown best here but whatever you have)
1/2 cup heavy cream
1/2 cup water
1/2 cup butter, melted and cooled to just above room temp
3 egg yolks, beaten
1 1/3 cups flaked sugarfree coconut
1/4 cup DaVinci SF coconut flavored syrup
1 cup chopped pecans
1 teaspoon vanilla extract


In small bowl, combine coconut and syrup; set aside.

In large microwave-safe bowl (I use an 8 cup batter bowl) combine 1 cup Diabetisweet, cream, water, 1/2 cup butter, and 3 egg yolks. Blend well. Cook in 1 minute increments, stirring each minute, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
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Old 11-15-2006, 11:28 AM   #19
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Ohh, I just had a vision of lemon and coconut flavors in an icing. . .wonder how that would work out?????? No nuts for me on that one, but pure heaven in my imagination. . .lemon curd with coconut???
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Old 11-15-2006, 02:58 PM   #20
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Kim, I would definitely go with some of the erythritol and Diabetisweet in that topping for bulk or you'll be absent the properties that the sugar would be giving you -- that sounds like a good recipe.

Mags - mmmmm, coconut and lemon curd - now that DOES sound interesting! I usually avoid coconut because DH thinks he doesn't like it, although he'll eat German chocolate icing (the one that Shawnee posted) or Almond Joy bars all day long! LOL! And he likes coconut milk - but he'll look at me cross-eyed if I say I'm gonna make a coconut pie....go figger.......
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Old 11-15-2006, 03:23 PM   #21
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Wish I had the Torani Lemon Syrup, sugar free of course. I would try your recipe, Char, for GC icing. . .as it sorta feels like it would work with the Lemon Syrup. . .the island girl Jude says that syrup is really tart. . .major yummo in my book.
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Old 11-15-2006, 03:26 PM   #22
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I've never seen that flavor anyplace! If I do I'll pick it up though...thanks for the heads up!
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Old 11-15-2006, 04:07 PM   #23
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The AZ Smart and Final had both lemon and lime sugar free Torani syrups, just got some Saturday.

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Old 11-15-2006, 04:26 PM   #24
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Cool! I'm gonna check my S & F on Friday then!
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Old 11-15-2006, 04:30 PM   #25
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I'm jealous, Texas has none of those. . .
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Old 11-15-2006, 04:44 PM   #26
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Thanks for the tips Shawnee. I have both True Lemon and True Lime, so I think I'd add some True Lime to your icing recipe, maybe cut the lime juice back some, maybe not -- I'll need to taste test that one for sure, but I do like a fairly strong lime flavor.

TxKim - Just as with Shawnee's icing recipe, I think I'd add some True Lemon to your lemon sauce recipe. I'd probably use erythritol and diabetisweet for the sugars. That sounds yummy also - I'm glad you posted it. I wonder if we could play around with that sauce a bit for a lemon chicken dish? Probably cut back quite a bit on the sweetener and add the true lemon and some lemon pepper seasoning? Just kinda thinking out loud here....Oh no! ... Not the evil tweak zone sneaking in here! I can't experiment with that one for a while, but I'll but it on the back burner. Let me know what you guys think of the idea.
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Old 11-20-2006, 08:59 AM   #27
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I made the gingerbread and lemon sauce this weekend. SO GOOD!! I used less diabetisweet and added sweetners I had on had (stevia, sweetzfree & Sweet One). The flavor is great but I will add some maple syrup or molasses next time for a bit more "gingerbread" taste. Great like it is, though.
I took Charski and Shawnee's suggestions to use 3 egg yolks in the lemon sauce in place of the beaten egg and used 1/2 cup diabetisweet and 1/2 cup Erythritol for the sugar. It tasted great and thickened up just like my mom's. I would also like to find some sf lemon syrup, I think that would add alot to the flavor. Thanks, tweaker geek for a great recipe!
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Old 11-20-2006, 11:11 AM   #28
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Kim

Great your Tweaking got you good results : Your Lemon Sauce sounds YUM. Agreed, sf Maple Syrup is a great helper in recipes like this cake.

I'm thinking the Gingerbread Cake would be a good base for a Fruitcake...add in blueberries, chopped/nuked cranberries soaked in sweeteners..lotza nuts and also slivers of orange and lemon peels that have been nuked and soaked..even a few raisins. ( I recently bought my first box of Raisins in nearly SIX years of LC'ing..and using them sparingly)

For a finishing touch, poke lotza holes in the baked cake top, and pour on a Rum or Brandy soak..
..............
Tweak, are you working on your Fish Lemon Sauce?
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Old 11-21-2006, 02:15 PM   #29
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No, not yet Shawnee. Been busy messing up Kevin's bread recipe and redeeming myself by making chocolate chip cookies. You can check my post in the simple white bread thread.

Txkim - you're welcome!
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Old 11-21-2006, 02:53 PM   #30
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Quote:
Originally Posted by shawneesioux View Post
Kim

Great your Tweaking got you good results : Your Lemon Sauce sounds YUM. Agreed, sf Maple Syrup is a great helper in recipes like this cake.

I'm thinking the Gingerbread Cake would be a good base for a Fruitcake...add in blueberries, chopped/nuked cranberries soaked in sweeteners..lotza nuts and also slivers of orange and lemon peels that have been nuked and soaked..even a few raisins. ( I recently bought my first box of Raisins in nearly SIX years of LC'ing..and using them sparingly)

For a finishing touch, poke lotza holes in the baked cake top, and pour on a Rum or Brandy soak..
..............
Tweak, are you working on your Fish Lemon Sauce?
Re: the fruitcake. . .

Check out KevinPA's experiments with red and green peppers made into faux cherries and other fruit. . .really cool. . .
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