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Flourless Nut Cake




Source of Recipe


Debra Lynn Dadd


Recipe Introduction


This cake has no flour, but it is surprisingly cake-like and very delicious! Since nuts are harvested in the fall, autumn is a good time to make this hearty cake. I used pecans for the test recipe, but it would be equally wonderful made with walnuts, almonds, or hazelnuts.
Note from BL: To make this into cup cakes I would still use cupcake papers, but I would skip step 7.



List of Ingredients




6 tablespoons CF Margarine
3/4 cup *sifted* powdered evaporated cane juice or xylitol
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (6 ounces) pecan halves, toasted
1/4 teaspoon salt
2 tablespoons rum, bourbon, cognac, brandy, or fresh orange juice
Nut Fluff*


Recipe



1. Preheat the oven to 325 degrees F and prepare a 9-inch round cake pan.

2. Whip margarine in a large bowl with an electric mixer until smooth and creamy, then add powdered xylitol and continue to beat until well incorporated.

3. Add the eggs, one at a time, beating and scraping the sides of the bowl after each addition.

4. Finely chop the pecans in a food processor or blender, then stir them into the batter along with the salt.

5. Pour batter into the prepared pan and bake 35 to 40 minutes, or until the cake is lightly browned on top and a toothpick instered into the center comes out clean.

6. Let the cake cool in the pan for 10 minutes.

7. Invert cake onto the rack and drizzle the warm cake with liquor or juice (I used rum for the test recipe.) Sprinkle the top with more powdered sugar.

8. Serve warm or at room temperature with whipped cream. Fresh or stewed seasonal fruits would be a good accompaniment.

*Recipe for Nut Fluff or whipped cream found in Dairy Substitutes.