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Old 12-14-2006, 05:47 AM   #1
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Pecan Pineapple Coconut Fruit Cake (Mexican Fruitcake)

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.

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Old 12-15-2006, 05:37 AM   #2
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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 08-18-2007, 04:49 AM   #3
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Quote:
Originally Posted by Kevinpa View Post
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.

I made this fruit cake again last night tweaking my version a bit.

First I used my cake and cookie flour mix in place of the other flours.
Then I subbed 1/2 cup freeze dried pineapple hydrated in 1/2 cup coconut davinci for the Jok n Al Pineapple fruit spread and existing davinci in the recipe.
I also reduced the pina colada LorAnn Gourmet flavor oil to 1/8 t.

Although the color of the cake looks slightly different under the lighting of the picture(I gotta quit messing with my settings...), the texture and taste was right on for a fruitcake.

My tweaks lowered the total carbs for the whole cake by 8 carbs and make it closer to 2 carbs per serving.

Although I know most don't have freeze dried pineapple, I am makeing this tweak a permenant change for my use.

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