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Old 11-21-2010, 02:45 PM   #1
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My LC Rum cake

LC Rum cake

1 cup almond flour

1 cup wheat protein isolate5000

2 teaspoons baking powder

2 quik paks ( or what you sweeten with)

1/2 cup butter crisco

1 cup sour cream

1/4 cup water

1/2 cup rum

3 eggs

Put the dry ingredeints inbowl set aside. Take another bowl and mix crisco , sour cream, rum and water. Add the eggs one at a time.

Then pour wet into dry bowl in 1/3 at a time mix well after each time. Bake cake at 350 for 35 min. Take out of oven let cool for 10 minutes then put plate on top and flip over. Now take a wooden skewer and pokke hole in it all over. set aside.

Rum sauce

3/4 cup butter

3/4 eyirthol

1/2 diabetia sweet

1/2 cup rum



In a pot on med high cook butter,eyrithol, diabetia sweet for 5 mins . After the 5 mins. is up take off stove and pour in rum.

I use a ladle and pour over the cake with holes and i save some to pour over every slice.

Please enjoy!!!!!!
Attached Images
File Type: jpg lc rum cake 001.jpg (90.3 KB, 55 views)
File Type: jpg lc rum cake 002.jpg (29.7 KB, 30 views)
File Type: jpg lc rum cake 003.jpg (67.1 KB, 57 views)
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Old 11-21-2010, 03:24 PM   #2
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That's a beautiful cake!
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Old 11-21-2010, 03:38 PM   #3
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Thank you
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Old 11-21-2010, 09:02 PM   #4
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Lovely!!!
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Old 11-22-2010, 03:58 AM   #5
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Rum cake is my sister's favorite cake. I will make it the next time she comes to visit. Thanks for the gorgeous recipe.
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Old 11-22-2010, 08:51 AM   #6
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Yummy! That looks delicious. I remember the Bacardi rum cake with the cake mix. There is also a version with bourbon. I bet your cake would work either way!

Becky
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Old 11-22-2010, 09:43 AM   #7
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I aways used to make rum cakes for Christmas. I think I'll try this one this year. I love rum cake. Thanks for the recipe. Julie
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Old 11-22-2010, 10:42 AM   #8
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This is the low carb one. The high carb one is on the playground. It's really good lc.
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Old 11-22-2010, 11:54 AM   #9
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Rose, I know the high carb one and it is decadent,but I will try yours. Do you think they compare favorably. Julie
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Old 11-22-2010, 01:10 PM   #10
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Rose Thorns Rum Cake

Please tell us what size your bundt pan is for this cake.

Would like to take it to Thanksgiving dinner party.
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Old 11-22-2010, 02:51 PM   #11
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12 cups Barbo.
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Old 11-22-2010, 03:44 PM   #12
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Can you use butter instead of butter crisco? crisco is so scary!
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Old 11-22-2010, 04:44 PM   #13
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You are more than welcome to tweak any way you want. crisco is not scary. there is no trans fat. I'm sure you can use butter or oil. There are some things I use crisco for . This and pie crust.

Scottsdalejulie........I think they are close , but they have personality their own. I really like the LC one because thats what I plan to eat from now on. I froze most of it.

I only made the high carb one for DH and my neighbor and the playground.

Try it you'll love it.

I should also explain that the sauce has to stay as written because you need the bulk of the 2 sweeteners and butter to make a thick sauce.

Esther

Last edited by rosethorns; 11-22-2010 at 04:54 PM..
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Old 11-22-2010, 10:13 PM   #14
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OMG, it's like you read my mind today!! I was thinking about my Grandma's rum cake with the cannoli frosting and sliced almonds in the middle and here is your recipe!!

Thanks so much, look totally yummy!
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Old 11-22-2010, 11:15 PM   #15
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OOOOOOOOOOO!!!!!!!!!

Recipe for the cannoli frosting pleazzzzzzzz.

TIA Esther
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Old 11-23-2010, 09:26 AM   #16
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This is for Cannoli Cream to stuff in a Cannoli Pastry, but I have used this as a frosting in between cake before. Sometimes you need to "thin" it a bit but otherwise it works great!

HTH!

Cannolli Stuffing:

2 pounds ricotta cheese
1 1/2 cups sugar sub
2 ts ground cinnamon
1/4 cup diced orange peel, minced ( I don't use this, don't like the taste)
1 ts grated lemon peel ( don't use this either, just don't like the citrus thing)
2 ounces sugar free chocolate, chopped to look like chips ( or use the sugar free chips, they are great)

1. Beat cheese in large bowl with electric mixer at medium speed until smooth. Add sugar sub and cinnamon; beat at high speed 3 minutes. Add orange and lemon (if using) to cheese mixture; mix will. Cover and refrigerate until ready to serve. In the rum cake application you can put this on the cake and THEN refrigerate. Also, this is where the sliced almonds would come in. They are put on the frosting around the cake, not in it, like I originally posted (memory fails at times )
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Last edited by Beeb; 11-23-2010 at 09:28 AM..
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Old 12-06-2010, 10:49 PM   #17
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Ester, that really looks & sounds good! (Rum is the only alcohol that I care for the taste of. Tho I don't like a lot of that either.) Was thinking I had made a Bacardi Rum cake before (HC version), and that this sounded nothing like it. Then I realized that it was a Piña Colada cake I had made. (Years ago!)

Linda, I'm glad to see that I'm not the only one who doesn't like citrus peel or zest!

Last edited by crazywoman-n-wy; 12-06-2010 at 10:59 PM..
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Old 12-07-2010, 01:24 AM   #18
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Oh lordy... I've been wanting to make a rum cake for ages. And someon gifted me with a fine bottle of Appleton Jamaican Rum Reserve.

I might have to experiment with 1/2 the recipe using regular rum before I use the good stuff.
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Old 12-07-2010, 05:14 AM   #19
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Thanks, Rose for the lovely cake, and beeb, for the great cannoli frosting recipe! You ladies rock!!
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Old 12-07-2010, 11:28 AM   #20
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I would love to make this, but need to know the carb count before I do. Can anyone tell us how many carbs????
Thanks!~
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Old 12-07-2010, 07:39 PM   #21
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I have a question--on the rum sauce--what are the measurements on the erythyritol and the diabeti ? Thanks in advance for the answer--didnt want to guess.

Jeanne
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Old 12-07-2010, 09:33 PM   #22
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I'm sorry everybody!!!!!!!!!!!!!!!

It's 3/4 cup eyrithol
1/2 cup of diabeti sweet

beeb thanks so much for frosting recipe.
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