1 cup powdered sweetener
1/8 tsp xanthan gum
Directions
For the Cake
Preheat oven to 350 degrees.
In a large mixing bowl, combine all ingredients except tomato and pecans and mix well.
The stir in tomatoes and pecans.
The mixture will very thick. You can add another 1/4 cup cream if you would like a thinner batter but the thicker batter works for this recipe.
Pour batter into greased Bundt pan and bake for 1hr and 15 minutes. Check cake with a toothpick or knife. When the knife comes out clean with no wet batter, your cake is done. Remove from oven and let cool in the pan.
For the Glaze
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes over low heat stirring constantly, or until butter is lightly browned. Keep an eye so it doesn’t burn. It should be a light brown colour.
Whisk in confectioners’ sweetener and xanthan gum until smooth. Drizzle over the cooled cake.
If you add too much xanthan try adding a bit more butter and a ¼ cup water.”
