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Old 12-11-2006, 01:39 PM   #1
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Mexican Fruitcake..to die for!!

Someone made this at a luncheon meeting..and I had to taste it to see if it was worth LCing..It is to die for..I know that pineapple is high, but this would be a maintenance recipe, I think..


10-12
servings
time to make 50 min 15 min prep
Change to: servings US Metric

1 (20 ounce) can crushed pineapple, undrained
2 cups plain flour (Cabalose/WRS combo)
2 teaspoons baking soda
2 cups Splenda
2 eggs
1 teaspoon vanilla
1 cup chopped pecans or walnuts
cream cheese frosting
2 cups powdered Splenda
1 (8 ounce) package cream cheese
1/2 cup melted butter
1 teaspoon vanilla

1. PREHEAT OVEN TO 350 DEGREES.
2. MIX ALL OF THE CAKE INGREDIENTS, TOGETHER.
3. POUR INTO A 13 X 9 INCH PAN, GREASED WITH MARGARINE.
4. BAKE FOR 35-45 MINUTES.
5. BLEND ALL OF THE FROSTING INGREDIENTS, UNTIL SMOOTH.
6. FROST CAKE WHILE HOT.
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Old 12-11-2006, 04:24 PM   #2
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Hi Carolyn...

I'm personally glad to see a Maintenance Recipe posted, cause there is more to LC'ing than Induction and OWL...

This cake sounds scrumptious...think I'd do a workaround all that Splenda..

OK, I'm assuming the NUTS go in the cake batter, not on the frosted cake?

In your opinion (since you've tasted this YUMMY thing)...would chopped fresh Cranberries, and maybe some Blueberries...work with the pineapple flavor??? (I've never tried that particular 3-fruit combo....hmmm, are Cranberries fruits?)

THANKS a bunch for this one

Edited:...just re-read the Recipe...and can see the nuts go IN the cake...silly me.
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Last edited by shawneesioux; 12-11-2006 at 04:27 PM..
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Old 12-11-2006, 05:26 PM   #3
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You know..I think this would be great with coconut..Maybe some coconut flour
mixed in with the other flours.. Like a Pina Colada!!!
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Old 12-11-2006, 06:02 PM   #4
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Sounds yummy, Carolyn. But I am done baking, I don't care how yummy it sounds!! I ate all the Pecan Meringues...and the Lemon Bar Cookies are almost gone. The Table Cream Fudge also bit the dust. Still have a few White Russian bars. I just can't seem to leave this stuff alone.
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Old 12-11-2006, 06:56 PM   #5
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Well, Bette...You could store your Goodies in my freezer...LOL, they would be safe from you...but not from me

Carolyn, YUP...I'd like to use sf Coconut flakes with the pineapple...BUT DH doesn't like coconut ...hey, I could make some cupcakes instead, and add coconut flakes to some of them...darn, I was envisioning a real cake tho...(hmmm, but Colada Cupcakes would be easier to freeze individually.. )
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Old 12-11-2006, 08:18 PM   #6
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Bette: Now we know why sweet things can be addictive..even LC things, right?
But, it's the holidays..

Shawnee: I might play around with making this cake and freezing it..we'll see how it goes..
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Old 12-11-2006, 08:20 PM   #7
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This recipe looks so yummy .. but I have a couple of questions maybe you expert cooks could answer.

#1 .. what blend of flours would you use? and in what measurements?

#2 .. do you think using a blend of sweeteners would be better, or just Splenda alone would be fine?

Thanks for any advise
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Old 12-11-2006, 08:37 PM   #8
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Hi..

Maybe Kevin will stop by with some suggestions..I might use 1 1/2 cups of Carbalose, 1/4 cup almond flour and 1/4 cup of WRS. I'm sure a blend of sweetners would be much better than just Splenda..Scott always has some
good ideas.
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Old 12-13-2006, 07:08 AM   #9
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I made this last night..It was yummmy...

For the flour I used 1/2 cup almond flour, 1/2 cup coconut flour, 1 cup Carbalose..I did add 4 Tbs. of melted butter and 1/4 cup of Pineapple Davinci's for more of a pineapple flavor. You could use 1 tsp. of pineapple extract.

It is wonderful..just used total Splenda..so the carbs would be higher.

I made it in 2 8 x 8 pans and froze one with the frosting on it..

It's so moist and yummy..hoping someone else tries this...You could probably
play with the flours..
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Old 12-13-2006, 08:00 AM   #10
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Quote:
Originally Posted by CarolynF View Post
Maybe Kevin will stop by with some suggestions...
My first thought was almond flour / WPI 5000 and for the pinnapple use Jok n Al Pineapple fruit spread. Since the fruit spread has polyD in it a couple of Splenda quick packs for the sweetener.
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Old 12-13-2006, 02:21 PM   #11
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Hey, Mr. Kevin..I should get some of those Splenda packs..great idea.

However, you would need some liquid in there because the juice is the only
liquid. Unless someone does Davinci Vanilla OR pineapple (1 cup) and a Splenda pack and some Jokn Als..for the pineapple flavor.

Yes, I think almond flour/WPI would be good, too..
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Old 12-14-2006, 05:47 AM   #12
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Here is my version Carolyn.

9 servings Just over 3 carbs each

1/2 jar (5 ounce) Jok n Al Pineapple fruit spread
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 t. baking soda
1 splenda quick pack
1/4 cup unsweetened coconut
1 large egg
1/8 cup coconut davinci
1/4 t. pina colada LorAnn Gourmet flavor oil
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Mix dry ingredients.
Mix wet ingredients.
Mix dry into wet.
Pour into a 9 X 9 inch nonstick foil lined baking dish.
Bake for 25 minutes or toothpick come out clean.


Last edited by Kevinpa; 12-14-2006 at 05:50 AM..
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Old 12-14-2006, 06:52 AM   #13
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Thanks, Kevin..This looks like mine, too..Do you like it? The frosting makes it extra special, too..
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Old 12-14-2006, 07:55 AM   #14
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lol, whats not to like about pineapple, coconut and pecans.
It was very moist and fruity and in my opinion didn't need frosting. Also at 3 carbs a serving it was low carb for a fruit cake.
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Old 12-14-2006, 08:01 AM   #15
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I was going to make this last night, but I got home too late from work. The tweaks I had in my head are almost exactly what Kevin posted. The only thing I don't have is the LorAnn Pina Colada. I just ordered a bunch of LorAnn Flavors, so maybe I'll wait a few days until the order arrives. This cake sound so good. Can't wait!!

Thanks to Carolyn for posting it and providing some tweak ideas, and thanks to Kevin for being the "test" baker!!
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Old 12-14-2006, 01:57 PM   #16
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I just finished my first cake as I ate for breakfast and gave some to a friend..
Will try Kevin's recipe after the holidays..It's too good...in my opinion.
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Old 12-15-2006, 05:37 AM   #17
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This may seem like an odd flavor combination but, it is an amazing taste sensation.

9 servings Just over 3 carbs each

1/2 jar (5 ounce) Jok n Al Blackcurrant fruit spread
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 t. baking soda
1/2 t. baking powder
1 splenda quick pack
1/4 cup unsweetened coconut
1 large egg
1/8 cup coconut davinci
1/4 t. LorAnn Butter Rum Gourmet flavor oil
1/4 cup chopped pecans
1/4 cup organic peruvian cacao nibs

Preheat oven to 350 degrees.
Mix dry ingredients.
Mix wet ingredients.
Mix dry into wet.
Pour into a 9 X 9 inch nonstick foil lined baking dish.
Bake for 25 minutes or toothpick come out clean.

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Old 12-15-2006, 03:31 PM   #18
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Mmmmm that looks terrific Kevin!

What did you use the peruvian cacao nibs for? Was it the chocolate flavor or the supplemental benefit?
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Old 12-15-2006, 04:04 PM   #19
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Quote:
Originally Posted by DBrown8614 View Post
Mmmmm that looks terrific Kevin!

What did you use the peruvian cacao nibs for? Was it the chocolate flavor or the supplemental benefit?
I love the taste of cacao nibs. You get a natural nutty earthy chocolate taste to the things you put them in. Not to mention all the antioxidents benefits you get from them. Also these Jok n Al fruit spreads with the polyD in them really add some nice texture to baked goods. I an going to try a brownie of some kind with them next.
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Old 12-15-2006, 04:09 PM   #20
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Thank you! I will have to give the nibs a try then; haven't seen enough about them to try them before.

Oh a brownie with fruit spread would be heavenly as well!
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Old 12-15-2006, 07:22 PM   #21
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Can someone suggest a way that I might make this cake using ordinary coconut flavoring, rather than DaVinci coconut syrup? I know I would have to add some kind of sweetener and additional liquid, but LC baking is completely new territory for me, so I need all the help I can get. My kitchen counter is already so full of bottles of different flavors of DaVinci syrups that it looks like the inside of a coffee shop, and I have even more flavors on the way! I'm running out of space here!
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Old 12-15-2006, 07:32 PM   #22
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2 Tablespoons extra of sweetener and 1/4 or 1/2 teaspoon of coconut extract might get you close. If the batter seems dry add an extra Tablespoon of fruit spread. I'm guessing you won't need it though.

Last edited by Kevinpa; 12-15-2006 at 07:33 PM..
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Old 12-16-2006, 10:08 AM   #23
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kisal, i was running into the same space problem on my counters, so i bought a cheapy wine rack from ikea and just use that. i store the rack in an extra bedroom, counters are now clear!!!
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Old 12-16-2006, 08:03 PM   #24
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Thanks, Carolyn...

DH and I are both happy with the outcome; his little cakes have only Pineapple...while mine has the wonderful addition of Coconut and Pecans. (about 1 1/4 cups batter each in the two 5" rounds...then I loaded the remaining batter with nuts and coconut for the other pan..)

We like less sweet versions, so I used 1 Splenda Quick pak, 3 TBLS Erythritol, and 1 TBLS DiabetiSweet Brown...still really sweet anyway. I didn't add any DaVinci...the batter was still plenty wet...and WOW, the cakes are dense and moist....Keepers!

I had some new silicone pans to play with, so I made DH's "pineapple only" cakes in two 5" ones...and my "loaded" one in a small 7" Angel Food pan..

YUM! Total of 18 servings.

Fresh from the oven



"Loaded" one with Pineapple, Coconut, and Pecans



Cute little 5" "pineapple only"





Thanks again for this idea

Last edited by shawneesioux; 12-16-2006 at 08:07 PM..
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Old 12-16-2006, 09:02 PM   #25
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shawneesioux, did you double the recipe? mine came out flat, like kevins. taste good doesn't it?
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Old 12-16-2006, 09:31 PM   #26
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bella I think she followed Carolyn's recipe with the carbalose flour. The recipe I made was only 1/2 of Carolyn's recipe.
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Old 12-16-2006, 10:01 PM   #27
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bella...I used the full version of Carolyn's..(two cups of "flours")...just did some Tweaking with the flours and sweetners.

...the lovely thing about most LC baked Recipes is that we have so many "flours" to choose from. As a long time Maintainer, I can afford the carbs of pineapple...as long as I don't pig out

my version:

Mexican Fruit Cake

1 (20 ounce) can crushed pineapple, undrained

1 1/4 cups CQ
¼ cup WPI 8000
1/2 cup WPI 5000
1 tsp baking soda
4 TBLS melted Butter

1 Splenda quick pack, 3 TBLS Erythritol, 1 TBLS DiabetiSweet Brown
2 eggs
1 teaspoon vanilla
1 cup chopped pecans
½ cup sf coconut flakes/shreds


Happy baking, Y'all
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Old 12-16-2006, 10:57 PM   #28
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This recipe sounds so wonderful to me! I can hardly wait for my Netrition order to arrive ...

I could probably handle the carbs in the pineapple okay, but I put up several jars of different kinds of sf freezer jam this summer, so I think I'll try some of that first, just to see how it turns out.

That Girl, thank you soooo much for the great idea about the wine rack! It's the perfect solution!
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Old 12-17-2006, 12:32 AM   #29
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That Girl, thank you soooo much for the great idea about the wine rack! It's the perfect solution!
I do the same thing .. mixed in with my wines are my DaVincis flavors ... just make sure you tighten the tops well .. I say this with experience ..

Oh yeah.. be sure what you grab before you pour as well .. lol .. you could end up with some very interesting recipes

Last edited by Xcali; 12-17-2006 at 12:37 AM..
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Old 12-17-2006, 12:41 AM   #30
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I like your little cakes, shawneesioux.
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