WebBundt Cake Recipes Ina Garten great www.tfrecipes.com Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan. In the bowl of an electric mixer fitted with …
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This low carb fruit cake is a great alternative to a traditional fruit cake. Ingredients 170g Cranberries (dried) ½ cup Rum/brandy/gin ½ cup chopped Nuts (walnuts, Brazil) 1½ cups Almond meal 1 tbsp Natvia 1 tsp Cinnamon 1 tsp Mixed spice ½ tsp Baking soda ¼ cup Butter 1 tsp Vanilla essence 1 tbsp Almond essence 4 Eggs 4 tbsp rum (extra) Icing
This low-carb cake, however, is made with butter, almond flour (to replace wheat flour), mixed spice, fresh eggs, and your favorite sugar replacement (to replace added sugar and treacle). There is no dried fruit in the basic recipe but there are 6 flavors and optional extras such as dried cranberries if you want a more authentic taste.
The best way to store low carb fruitcake is by wrapping it and placing it into an airtight container. Then put it into the refrigerator. It will last up to 6 months if wrapped properly. You can also freeze fruitcake if you wrap it well. In that case, it will last up to a year in your freezer.
Just a 1 oz piece is approximately 26 carbs! Our low carb fruitcake is different. It has monk fruit which replaces the regular sugar and corn syrup, almond flour, to replace the white flour (which is made from just almonds), and even though it has dried fruit in it, cranberries and cherries, the quantity does not bring the carb count up too much.