Sunday, February 24, 2008

Lower Carb Ginger Pear Cake- A Mama's Fixins Original

1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 pear, peeled and sliced

1/2 c. butter or shortening
1/2 c. Splenda
2 eggs
1 1/2 tsp. pure lemon extract
1 1/4 c. soy flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup half and half + 1 tsp. vinegar or lemon juice

Preheat oven to 350 F. Generously grease a 7" round pan. Combine brown sugar, cinnamon, ginger, and cloves. Mix well. Pour into pan. Arrange pear slices on top of sugar mixture.

Cream together Splenda, eggs, lemon extract, and butter or shortening. In a separate bowl, combine soy flour, baking powder, and salt. Gradually add flour mixture to creamed mixture, alternating with buttermilk made from half and half and vinegar. Spoon over pears. Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean.

Cool on wire rack, and flip out onto a pretty serving plate.

1/8 of the 7" cake equals approximately 17 carbs, and this is REALLY tasty!

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