Mesquite Cranberrry-Orange Brandy Cake

Click to enlarge

Mesquite Cranberry-Orange Brandy Cake

This moist cake reminds me a little of my grandmothers fruitcake, just not with all the high-carb candied fruit bits.  This cake has been modified several times now and I think I’ve got the ingredients just about right now.  Even my husband thought this cake had a nice texture and deep, rich flavor (thanks to the mesquite flour) and he’s not fond of  cakes like this AT ALL.  There is almost a smoky flavor to this coming from the mesquite flour.  This cake is light and fluffy, and not dense like traditional fruitcakes.  I think the addition of the oat fiber plays a major role in texture here, so don’t omit that. I order oat fiber from  I order my mesquite flour direct from Casa de Fruta   This recipe is not acceptable until the grains rung of OWL.  Leftovers will keep best in the refrigerator, as with most low-carb cakes.  Lack of sugar means they just don’t keep as well at room temperature. This cake was baked in an 8½” x 3″ round latex cake pan shown below:

Click to enlarge


7/8 stick butter (7 T.)

1 ¼ c. granular Splenda

¼ c. brandy

¼ c. DaVinci coconut or vanilla sugar-free syrup

4 beaten eggs

½ c.  coarsely chopped fresh cranberries

2 T.  grated orange rind

3/4 c. chopped pecans

¼ c. unsweetened coconut

2 T. oat fiber

1 3/4 c. CarbQuick bake mix (or Jennifer Eloff’s Gluten Free Bake Mix for gluten-free)

4 T. mesquite flour

1 tsp. baking powder (yes, even though CarbQuick has some in it!)

DIRECTIONS:  Preheat oven to 350º.  Pour brandy over cranberries to soak while mixing up the cake.  Chop nuts.  Soften butter and beat with Splenda until smooth.  Add eggs beating well after each one.  Mix all dry ingredients in separate bowl and slowly add to egg mixture,  Stir well.  Now add in cranberry mixture, brandy and all, and the nuts.  Be sure batter is well-blended.  Pour into a sprayed round, deep cake pan (I used a small silicone sunflower-shaped pan that is about 3″ deep).  Bake in a preheated 350º oven for 50 minutes.  It is done when toothpick stuck in center comes out dry/clean.  Cake will be mounded in the middle at first fall back level as it cools.  Turn cake onto cake plate when fully cooled.

NUTRITIONAL INFO:  Serves 12, each serving contains:

203 calories

18 g  fat

15.75 g  carbs, 9.62 g  fiber, 6.13 g NET CARBS

6.1 g  protein

239 mg. sodium

2 comments on “Mesquite Cranberrry-Orange Brandy Cake

    • I can’t make any promises because I haven’t cooked it with anything else. But you could try using 1 c. almond flour+ ½ c. plain whey protein+ 1/4 c. coconut flour. If the batter is real stiff (coconut flour does that), add another egg and a bit more oil/butter. Baking low-carb is really always an experiment and subbing ingredients is risky at best. But I THINK that ratio will work OK.


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