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Old 09-18-2014, 12:24 PM   #1
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Best dessert ever

This was posted by Bettyr in 2005. I recently found it on the polyd sticky thread. It's delicious and easy to make. My husband keeps badgering me to make it again. But I hesitate as it is very addictive. Try it you won't be sorry.


AUNT RUTH'S PECAN CAKE
posted by Motts Landing and tweaked by several people including myself.

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.
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Old 09-18-2014, 12:48 PM   #2
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Ooooh.... I was looking at a gorgeous enameled blue Lodge cast iron pot to try to bake crusty bread in just last night... I may have to have it now.

Especially since I live on a pecan farm...
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Old 09-18-2014, 01:57 PM   #3
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Ooooh.... I was looking at a gorgeous enameled blue Lodge cast iron pot to try to bake crusty bread in just last night... I may have to have it now.

Especially since I live on a pecan farm...
Hope you try it. I think the pan really is important. The outside of this cake is crunchy and the inside is a moist, very pecany cake. It's very rich. I first cut in 8 than had to go back and cut smaller pieces since it's so rich. Watch your oven temp as it gets quite dark. I think I lowered the temp some. I've only made it once but making again soon.
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Old 09-18-2014, 04:51 PM   #4
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Take a pic?
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Old 09-18-2014, 05:12 PM   #5
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I didn't take a pic but will next time I make it. Which might be tomorrow. Will post if I do. If I can figure out how to do that. I wish I had some tonight. But I did make the pots de creme today from that thread and it tasted really good warm. So excited to try it with raspberries and whipped cream.

Btw, I made the pecan cake in a 10 inch cast iron pan that I had bought to make chicken lady's cornbread and Dutch baby pancakes with btf mix. Both of which are favorites in our house.
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Old 09-19-2014, 05:15 AM   #6
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What is the sweetening power of 1 T of stevia plus?
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Old 09-19-2014, 08:59 AM   #7
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Really want to try this recipe, but don't like carbquik. Does anybody have a suggestion for a sub?
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Old 09-19-2014, 10:14 AM   #8
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This recipe was posted also on the polyd sticky thread by Scottsdalejulie. It is slightly different and is the one I followed making adjustments to the sweeteners.

--------
I don't know if this recipe is on this thread, but here it is, and it is fantastic

AUNT RUTH'S PECAN PIE
BY MOTTS LANDING TWEAKED TO USE POLY D BY MAHYDE

1 and 1/2 cups Carbquik + one tablespoon
1 tablespoon double acting baking powder
1/2 tsp baking soda
2 and 1/4 cups Splenda (Mayhyde used 1 cp granulated splenda, with two packets of Stevia plus, and one packet of sweet and Slender) I used 1 cup of Whey Low, one cup of Diabesweet brown and 3/4 teaspoon Trish's liquid splenda)
3-4 cups pecans (broken into peices)
1 and 1/2 cup polyd
4 large eggs
1 tbsp vanilla extract
2 sticks butter

This uses a 10 inch cast iron skillet

Melt the butter in the skillet and swirl it around so it gets greased. Add the butter to the rest of the ingredients. Pour into skillet and bake from 1 hr to 1 hr. and 15 minutesat 325 degrees.

This is one of the best LC desserts I have ever tried. YUM!!!!!!!!!!!!!!

--------

I used the following sweetener combination, tasting the batter as I went along. I like things sweet.
1 cup Splenda, 3/4 cup swerve granular, 1/4 cup erythritol granular, 3/4 t ezsweetz . Tasted batter and added 12 more drops ezsweetz.

I ended up turning the oven down to 315 about half way since it seemed to be browning too fast.

Hope this helps.
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Old 09-19-2014, 11:36 AM   #9
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You can probably use any low carb baking mix and halve the leavening if your mix already has leavening in it (CQ's leavening power is rather weak but most baking mixes are not weak). I'd add a Tbl of gluten too if you aren't opposed to wheat ingredients.

If the baking mix has a lot of coconut flour, you'll want to add egg(s) and use less than stated for Carbquik.

You could try LC Foods' Country Style Biscuit Mix here at Netrition or the "Better than Flour" baking mix recipe (see stickied post).

Last edited by JHoberer; 09-19-2014 at 11:48 AM..
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Old 09-19-2014, 12:07 PM   #10
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Thanks! I was hoping someone would suggest the better than flour mix. I have some mixed together. I'm going to make this soon!
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Old 09-20-2014, 11:10 AM   #11
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I made this in my cast iron skillet and it was AWESOME GOOD but man the poly-d just tears up my guts so no way will I make it again - which is very very sad!!

I think there were some pictures in the original thread for this.
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Old 09-20-2014, 12:07 PM   #12
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Currently erecting shrine to Aunt Ruth, whoever and wherever you are...

This one may not be a looker, but she's a serious taster!

Mine was almost fudgey moist on the inside and super crisp on the outside. My tweaks were to toast all 3 cups of pecans first to enhance flavour and do a brown butter (I can't control myself when it comes to melting butter - brown is best!). As per the chicken lady in the archives (and why is she not called the cake lady for heaven's sake), I chopped one cup of the nuts for the cake and the other two cups got blitzed in the vitamix with the wet stuff, which included 1/2 cup vitafiber and 1/2 cup sour cream.

Outside started to brown almost too fast - so next time I'll likely put foil over halfway through. 10inch springform worked great.

Success with no polyD! My sweeteners blend was of tagatose, erythritol, just like sugar brown. My flours: 2 c almond, 3/4 c hazelnut, 1/2 c oat fiber, 1/4 c whey

I think it's a pretty forgiving recipe...so delicious. Next time I'll add a wee pinch of salt.
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Last edited by Bonbon41; 09-20-2014 at 12:14 PM..
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Old 09-20-2014, 01:01 PM   #13
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Glad people are noticing this cake again. I found it so delicious.

Great picture bonbon. I like your tweaks. Interesting you got good results too in a spring form pan. I was wondering about using this recipe in a bundt pan and making a rum cake with it. I miss rum cake so much.
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Old 09-20-2014, 02:44 PM   #14
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I'm so glad you bumped this Barbara - I may have to fit you on my shrine next to Ruth! It's darn yummy and perfect for the nippy autumn days. Really nice to make a cake with such a satisfying and different texture as well. Big thanks
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Old 09-21-2014, 10:46 AM   #15
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Quote:
Originally Posted by Bonbon41 View Post

Success with no polyD! My sweeteners blend was of tagatose, erythritol, just like sugar brown. My flours: 2 c almond, 3/4 c hazelnut, 1/2 c oat fiber, 1/4 c whey

I think it's a pretty forgiving recipe...so delicious. Next time I'll add a wee pinch of salt.
Bonbon, didn't you write on the Vitafiber thread that you used Vitafiber in this cake to replace the polyD? I don't see it listed in the ingredients here so I was wondering if you used it and whether there was any difference with and without it? Thanks
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Old 09-21-2014, 11:03 AM   #16
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Bonbon, didn't you write on the Vitafiber thread that you used Vitafiber in this cake to replace the polyD? I don't see it listed in the ingredients here so I was wondering if you used it and whether there was any difference with and without it? Thanks
Yes, thanks Judy, I also used 1/2 cup of the vitafiber and blitzed it up with the wet ingredients. I think this could be increased depending on how pie-like or gooey you want the inside.

This is mentioned in the first part of the post when I mentioned the wet ingredient tweaks - sorry if I confused you
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Old 09-21-2014, 11:14 AM   #17
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Thanks. I see now where I missed it. I haven't ordered the Vitafiber yet but will soon. Thanks for the info!
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Old 09-25-2014, 11:02 PM   #18
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OK, I'm confused

Quote:
Originally Posted by Bonbon41 View Post
Success with no polyD! My sweeteners blend was of tagatose, erythritol, just like sugar brown. My flours: 2 c almond, 3/4 c hazelnut, 1/2 c oat fiber, 1/4 c whey

I'm impressed, but a bit confused. Was your sweetener blend in place of the Splenda? and What did your flours replace - the almond flour and Vital Wheat Gluten? Sorry to be so dense, but I have printed out this recipe to make, but was a bit leery of some of the ingredients, and much prefer what I think you did. Thanks.

Last edited by Jakelilydad; 09-25-2014 at 11:05 PM..
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Old 09-25-2014, 11:36 PM   #19
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I was confused myself - it was a tweak on someone else's tweak of the original. Anyhoo I typed it up because my mom wanted in, so here it is:

Dear Aunt Ruth's Pecan Pie Cake

Ingredients

In bowl mix dry ingredients together :
2 c almond flour
3/4 c hazelnut flour (or another nut flour)
1/2 c oat fibre
1/4 cup whey
1/2 c erythritol granular
1/4 c sukrin gold
1/4 c JLS brown
1 c swerve powder
1 Tbsp stevia sugar
1 Tbsp tagatose

Then mix together wet ingredients together in vitamix:

1 cup browned butter
1/2 cup vitafiber (xylitol honey or maple syrup might work too)
1/2 cup sour cream
2 cups toasted or regular pecans
1 tbsp vanilla
5 large eggs
2 cups pecan pieces

Then mix wet ingredients with dry stirring with a wooden spoon or vitamix until well combined. Then add one cup chopped toasted pecans and stir well by hand. This is a VERY THICK DOUGH.

Cut a piece of wax paper to fit the bottom of a very large cast iron skillet, approx. 10 inches. Spray the skillet with coconut oil, place the wax paper on top of the coconut oil and spray again. Or use 10” springform.


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. Freezes very well also.

Note: if using vitamix, be careful not to mix so long that the batter heats up and splits or cooks the eggs. That was one of my top cake catastrophes of 2014, only second to the chocolate coconut cake oven explosion...

Last edited by Bonbon41; 09-25-2014 at 11:43 PM..
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Old 10-01-2014, 12:14 PM   #20
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ah. Thanks. I assume sukrin is another sweetener? I may try some vitafiber powder instead, as I have never seen Sukrin, and just got the vitafiber.
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Old 10-01-2014, 02:16 PM   #21
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I looked up Sukrin and it seems to be 100% erythritol.
Sukrin
The All-Natural 100% Erythritol Sweetner
With Zero Calories
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Old 10-01-2014, 06:01 PM   #22
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I bought Sukrin Gold - the brown sugar version. It has erythritol, tagatose, glycerol, malt extract (gluten free), stevia.
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Old 10-01-2014, 06:07 PM   #23
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Quote:
Originally Posted by Jakelilydad View Post
ah. Thanks. I assume sukrin is another sweetener? I may try some vitafiber powder instead, as I have never seen Sukrin, and just got the vitafiber.
I'd love to know how it goes with vitafibre powder - I've been thinking of getting some! I have the liquid.

Note to others: my mom tried this subbing out the vitafibre/polyD for xylitol honey and it was a cook-tastrophe
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Old 10-01-2014, 06:32 PM   #24
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Jakelilydad, Forgot to add - it seems to brown very fast with the vitafiber, so check it and foil the top if necessary.

If I were to make any tweaks for my second round, it'd be to leave it a tad underdone or perhaps add a little more vitafiber. It was bang on consistency on day one (crispy outside, gooey inside), but it did firm up a little over night. Was still left with pie like consistency on the inside, just not as gooey as I'd have liked. Still great though. I'll probably make it again sometime in October! Superyum
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Old 10-02-2014, 06:26 AM   #25
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Definitely want to try this cake. Let us know of any tweaks you make to the recipe. It's interesting that the honey could not be the sub for vitafiber/polydextrose.
As you know, tagatose browns really easily and the fix seems to be bake the cake or cookies at a lower temperature. We'll have to watch these mixes of sweeteners carefully, because my Vitafiber/erythritol mix needed 20-30 degrees more heat to get to soft ball. That means that erythritol alone might be even higher. That would also explain why the darn crystals don't seem to melt.
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Old 10-02-2014, 04:08 PM   #26
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Quote:
Note to others: my mom tried this subbing out the vitafibre/polyD for xylitol honey and it was a cook-tastrophe
The honey may not have been the culprit. Today I found out there were a few more subs my mom made - I think her issues were more likely caused by them, so xylitol honey might work ok here.
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Old 10-10-2014, 07:30 PM   #27
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I want to make the original recipe except use BTF instead of carbquik, should I replace it with an equal amount of BTF? TIA
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Old 11-20-2014, 06:35 AM   #28
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Making this again for Thanksgiving just like I did in post #8. So delicious and so easy.
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