Thursday, October 5, 2017

Fall Baking with Stevia In The Raw® Bakers Bag...Featuring Bourbon-Spiked Pumpkin Pecan Bundt Cake #InTheRaw #giveaway #pumpkinspice #sponsored

October is here...and that means it's time for all things pumpkin! What if I told you that you could enjoy a decadent Bourbon-Spiked Pumpkin Pecan Bundt Cake that is lower in sugar and calories...but doesn't sacrifice flavor or appearance? I know it sounds too good to be true, but it's not...thanks to Stevia In The Raw® Bakers Bag! Stevia In The Raw® is a zero-calorie sweetener that contains an extract from the sweet leaves of the stevia plant. Convenient Stevia In The Raw® Bakers Bag measures cup-for-cup like sugar, so it can easily be used in recipes to reduce sugar and calories with no confusing conversions necessary.

The big key for successfully baking with Stevia In The Raw® Bakers Bag is to replace approximately half of the sugar in a recipe. This ensures browning, rising, and caramelizing that only sugar can provide. However, this simple substitution can save up to 700 calorie for every cup of sugar replaced with Stevia In The Raw® Bakers Bag. Most importantly, you'll never know that you've replaced half of the sugar in this Bourbon-Spiked Pumpkin Pecan Bundt Cake when you taste it!

Bourbon-Spiked Pumpkin Pecan Bundt Cake
Recipe provided by Stevia In The Raw® 
Ingredients (makes 12 servings):
  • 1 cup brown sugar
  • 1/2 cup 
  • 1 cup canola oil
  • 3 large eggs
  • 15-ounce can pure pumpkin (NOT pumpkin pie filling)
  • 3 cups all-purpose flour
  • 1 tbs. pumpkin pie spice
  • 2 tsp. baking powder 
For the sauce:
  • 1 cup caramel ice cream topping
  • 2 tbs. bourbon OR apple juice
  • 1/2 cup chopped pecans
Step 1: Heat oven to 325°F. Spray 12-cup Bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw® Bakers Bag, oil, and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice, and baking powder. Beat on LOW just until mixed. Pour cake batter into prepared pan.
Step 2: Bake for 60 to 70 minutes, until toothpick inserted in center comes out clean. Let the cake stand to cool for 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
Step 3: Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake, and sprinkle with pecans.
This cake is moist and delicious, with warm spices and a sweet bourbon-infused caramel sauce. The earthy pecans are the perfect addition of flavor and texture too. You'd never guess than this cake is lower in sugar than a typical cake -- it tastes just as decadent as any full-sugar cake! I hope you'll give this pumpkin cake a try during the Fall pumpkin spice won't be disappointed. 

To learn more about Stevia In The Raw® -- as well as In The Raw®'s entire line of all natural sweeteners -- visit their website, Facebook page, Instagram feed, and Pinterest board. Want to try this fantastic pumpkin cake for yourself? You're in luck! I'm holding an October trick-or-treat giveaway -- the nice people at In The Raw® is providing one reader a $25 Visa gift card and a Stevia In The Raw® Bakers Bag. To enter, follow the directions in the Rafflecopter below. I'll accept entries until 11:59 p.m. on Monday, October 9th. 
a Rafflecopter giveaway
The winner will be notified via e-mail the following day and will have 24 hours to respond with their shipping address. If the winner does not respond with the required deadline, a new winner will be selected. Good luck!

Disclosure: In The Raw® provided me with a Visa gift card and a sample Stevia In The Raw® Bakers Bag to facilitate this post. They also provided the photographs and recipe shared above. All opinions expressed are solely my own. 

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