pumpkin cake does this look safe?
#356917 - 03/23/10 09:44 AM
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emmasmom
Reged: 09/22/06
Posts: 1710
Loc: ILL
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Does this look safe or to much butter?
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
4 large egg whites
1 (15-ounce) can pumpkin puree
Cooking spray
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
thanks emmasmom ibs-c gas
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but I'd use a soy butter like Earth Balance or Spectrum.
It would be tough to get good results for a cake this size with any less than 1/4 cup of fat. You have a LOT of soluble fiber in this recipe from the pumpkin and also the flour, and no dairy triggers, and no other fats but the soy butter.
It should be both safe and delicious!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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