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Old 10-01-2003, 07:32 AM   #1
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Pumpkin Pound Cake!

I was fiddling with the almond pound cake and this came out great! I'm thinking about topping it with whipped cream that has a little splenda and pumpkin pie spice in it for Thanksgiving!!!


* Exported from MasterCook *
Pumpkin Pound Cake!
Recipe By : Dottie
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
1 cup splenda powder
5 each large eggs
6 ounces ground almonds(2 cups almond "flour")
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the splenda in the pan. Set aside.

Beat pumpkin, powder, vanilla and pumpkin spice with the splenda until smooth. Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter.
Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull away from the sides of the pan an "test" done with a toothpick when it's cooked correctly.

I'm thinking you could use gingerbread spice in this instead of the pumpkin and get a really "autumn" flavor
- - - - - - - - - - - - - - - - -

Per Serving: (makes 8 servings) 183 Calories; 13g Fat (59.9% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 104mg Sodium.
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Old 10-01-2003, 07:56 AM   #2
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Dottie...this looks wonderful and I love the pound cake recipe..

Cake, whipped cream, and some pecans sprinkled on top..great
Thanksgiving dessert..Thanks a bunch.
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Old 10-01-2003, 08:55 AM   #3
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WOW Dottie! I'm gonna try this as soon as I get all the ingredients. Thanks for sharing!
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Old 10-01-2003, 09:24 AM   #4
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Thanks Dottie
This sounds like a winner especially with the holidays coming. My husband LOVES pound cake and pumkin. Think there's a treat in his future - don't you?
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Old 10-01-2003, 02:21 PM   #5
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I will have to try this one too!

It looks Yummy!

Sherrie
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Old 10-01-2003, 02:33 PM   #6
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Thank you for coming up with this recipe. I will use if for Thanksgiving. It is perfect. I love that it does not call for all those strange powders and stuff. I can get these ingredents even in my small town.
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Old 10-01-2003, 04:13 PM   #7
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Thanks, Dottie! I made the bread tonight and it is very good. I substituted 1/2 cup erythritol with 8 packets of stevia for the sweetener, used 1 cup almond flour and 1 cup WPI (since my freezer is full of it), added 1/2 cup chopped pecans, and a scant 1/4 cup cream. I served it with a whipped cream cheese frosting.

PS: Please keep "fiddling" around and posting

Last edited by Freckles; 10-01-2003 at 04:14 PM..
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Old 10-02-2003, 02:58 PM   #8
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Bumping up for Neko-chan
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Old 10-02-2003, 06:27 PM   #9
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Mine just finished cooking. It's good, but a bit wet. Still very yummy, though. I looove pumpkin!!!
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Old 10-02-2003, 06:58 PM   #10
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I had a slice of the pumpkin bread today and thought a little grated orange rind would also be good.
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Old 10-03-2003, 04:13 AM   #11
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Carrie: It is moister than the pound cake, but if it's really 'wet', you can cook it about another 15 minutes
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Old 10-03-2003, 05:09 AM   #12
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I'm going to try this again today using 1/2 WPI, 1/2Macadamia flour(because that's what I have on hand), and sour cream instead of the butter and see how it comes out....may try Freckles orange zest idea, too
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Old 10-03-2003, 01:48 PM   #13
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Thanks Dottie. It's good, just really really moist. It's better this morning out of the fridge, though... I can't wait to see how the sour cream one turns out. That's the best kind of cake!
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Old 10-03-2003, 02:27 PM   #14
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Try it toasted and spread with cream cheese or butter
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Old 10-03-2003, 07:45 PM   #15
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sounds awesome. i bought the ingredients today will be making it tomorrow. thanks
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Old 10-04-2003, 05:43 AM   #16
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Dottie HELP!

In your Pumpkin Pound Cake recipe you use ***1 cup splenda powder**** Is that the kind from the box (granular) or from the packets? If it is the packets can I just count out 48 packets or do I need to measure it out? Thanks

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Old 10-04-2003, 06:28 AM   #17
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Can't WAIT to make this today!!
I have a family gathering tonight, and don't want to make SF cheesecake again! Thanks, Dottie!!!
Hugs,
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Old 10-04-2003, 06:30 AM   #18
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Dare: 1 cup granular or 24 packets But the granular has a little "bulk" which might make a difference in the size of the finished pound cake.
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Old 10-04-2003, 12:15 PM   #19
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Dottie,

How much is your "can of pumpkin" ? I went to the store today and there were 2 sizes of cans. Can you tell me the amount of pumpkin you used in ounces? Thanks

I just saw my mistake, you did say 1 cup of canned pumpkin!
sorry

Last edited by Requiem; 10-04-2003 at 12:17 PM..
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Old 10-04-2003, 03:57 PM   #20
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Dottie??????

[color=deeppink] Bumping for Dottie. What size can of pumpkin?. I am going to look for it at the grocery store in the morning. [/color]
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Old 10-04-2003, 05:22 PM   #21
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It's 1 cup -not a can
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Old 10-05-2003, 05:20 AM   #22
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This was out of this world!!! I can't rave enough about how moist and tender (sounds like a steak, I know!!) it is..and with whipped cream/cream cheese -- heavenly!! Dottie..thank you SO much!!!
Hugs,
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Old 10-05-2003, 07:29 AM   #23
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When I made this it was very dense, under 2 inches high. Is that normal? My almond flour was Bob's Almond flour/meal. Is there an almond flour that is not so dense. Flavor wasn't bad but I think it would be better if it was lighter. Could I use some protein powder or soy flour in it? I'm new to this type of baking and am not sure how to go about making changes. Thanks
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Old 10-05-2003, 07:47 AM   #24
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Oreo--
I used Bob's Red Mill almond flour, too. Did you use a mixer or beat by hand? Using a mixer incorporated some air into the batter. Mine turned out about 3 inches high, pretty dense but velvety..
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Old 10-05-2003, 12:27 PM   #25
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I made this last night with a minor tweak. Instead of using 1 cup of splenda, I used 1/4 cup splenda and 1/2 cup vanilla Davinci and added 1/2 cup oil. I let it bake a little longer, and it turned out great, very moist and tasty! Next time I will line my pan with parchment paper as I had a hard time getting it out of the pan in one piece.
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Old 10-05-2003, 01:56 PM   #26
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i made the pound cake into muffins instead. awesome. the rest of the pumpkin in the can i turned into pumkin pie. i used splenda instead of sugar and instead of the evaporated milk i used some whipping cream.
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Old 10-05-2003, 08:51 PM   #27
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What is WPI?
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Old 10-06-2003, 07:45 AM   #28
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Wheat Protein Isolate
There are several posts about it including this one that gives you the nutritional info

http://lowcarbfriends.com/bbs/showth...hreadid=120239
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Old 10-07-2003, 11:17 AM   #29
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Quote:
Originally posted by Dottie
I'm going to try this again today using 1/2 WPI, 1/2Macadamia flour(because that's what I have on hand), and sour cream instead of the butter and see how it comes out....may try Freckles orange zest idea, too
Ummm. what butter? There is no butter in the recipe. Did I miss something, or did you leave something out?

K
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Old 10-07-2003, 11:29 AM   #30
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Butter?
There was no butter in the original recipe.
I wuld like to try this, it sounds really good, but I want to make sure I have the correct ingredients.
Thanks
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