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Old 09-05-2009, 12:06 PM   #1
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Who is Dottie of Pumpkin Pound Cake?

Just made the cake and it's really special. So moist. I served it
to husband and friends and everyone raved. Next time I will use
a creamcheese frosting

My question is, who is Dottie? I have made several of her
recipes, including her Thanksgiving Green Bean Dish, which
I got from Linda Sue's recipe site.

Dottie's Pumpkin Pound Cake

PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups
Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into the pan and bake at 300║ 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be fine. Let cool in the pan on a rack for 10 minutes. Remove from the pan and peel off the foil; cool completely on a rack before slicing. Store in the refrigerator or freeze.
Makes 1 loaf or 12 servings
Can be frozen
With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

My tweaks were to double the cinnamon and the vanilla
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Old 09-05-2009, 12:11 PM   #2
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She's Dottie, one of the moderators here.
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Old 09-05-2009, 12:43 PM   #3
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I though everyone new Dottie

Doug
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Old 09-05-2009, 12:56 PM   #4
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Quote:
Originally Posted by Barbo View Post
Just made the cake and it's really special. So moist. I served it
to husband and friends and everyone raved. Next time I will use
a creamcheese frosting

My question is, who is Dottie? I have made several of her
recipes, including her Thanksgiving Green Bean Dish, which
I got from Linda Sue's recipe site.

Dottie's Pumpkin Pound Cake

PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups
Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into the pan and bake at 300║ 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be fine. Let cool in the pan on a rack for 10 minutes. Remove from the pan and peel off the foil; cool completely on a rack before slicing. Store in the refrigerator or freeze.
Makes 1 loaf or 12 servings
Can be frozen
With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

My tweaks were to double the cinnamon and the vanilla
The above highlited, I did not see almonds in the list, should it say almond flour?

TIA
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Old 09-05-2009, 12:56 PM   #5
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Thank you Linda Sue

Dottie, your recipes are simply wonderful.

Thank you so much for your recipe participation.

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Old 09-09-2009, 07:53 AM   #6
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Quote:
Originally Posted by kimlou View Post
The above highlited, I did not see almonds in the list, should it say almond flour?

TIA
Kimlou - I would say yes.
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Old 09-09-2009, 11:09 AM   #7
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Yes Kimlou, Ihave made this several times and it does not use almonds, only almond flour. It is fantastic. My granddaughter can eat almost a whole one. Julie
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Old 09-09-2009, 02:01 PM   #8
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this recipe sounds yummy.

(don't feel bad, i don't know dottie either)
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Old 09-09-2009, 06:18 PM   #9
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Dottie has been a moderator of this board since forever - since probably 1999! Correct me if I'm wrong.

Congratulations, Dottie!! Thank you for all your hard work through the years. We appreciate you and your recipes are indeed and have always been outstanding.
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Old 09-10-2009, 01:41 AM   #10
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Dottie posts recipes here still, Barbo, you'll see her in here

This is the first 'recipe' I think I made and it's one of my faves. I appreciate the easy ingredients, nothing fancy and it tastes fabulous.

It's definitely a holiday favorite.
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Old 09-10-2009, 04:39 AM   #11
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it was the only cake i ever baked!!!

i am not much of a chef. but this was one even I could do. Kudos to Dottie. Love & Profits: FLATFERENGHI
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Old 09-10-2009, 07:22 AM   #12
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Ok, now i have to make this for thanksgiving with all these rave reviews. Maybe one for halloween. I love the fall.
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Old 09-10-2009, 09:24 AM   #13
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and thank you
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Old 09-10-2009, 11:52 AM   #14
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I love this recipe.

I make it into muffins rather than a cake. Also I increase the spice to 1 teaspoon and use 1 cup of almond flour and 1/2 cup of flax flour.

Yummy.
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Old 09-10-2009, 02:11 PM   #15
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I fixed the recipe on my site to say "almond flour" instead of "almonds". I'm pretty sure that was the very first recipe that I ever made using almond flour. It was so long ago that I didn't realize that the wording in the recipe wasn't quite right. Sorry about that.
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Old 11-10-2009, 03:16 PM   #16
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Just made this and it is wonderful! Used Barbo's suggestions and doubled the cinnamon and vanilla. This was moist and delicious. Yummy! I'm in test mode for the holidays so I won't be tempted by the sugary goodies.
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Old 11-10-2009, 03:21 PM   #17
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Im thinking of making a loaf w/ cream cheese frosting so I can have a quick slice with my coffee in the morning. Sounds so good! Sometimes I forget about these old recipes that I know and love.
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Old 11-11-2009, 05:11 PM   #18
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I make this all the time -- it's one of my favorites. I used to have a problem with it staying too moist in the center, but I started added a couple of scoops of whey protein powder and that works fine.
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Old 11-14-2009, 07:35 PM   #19
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I just made this for the first time this evening. I got rid of all of my loaf pans so I made it in an 8x8 casserole dish and baked it at 300* for 40 minutes... I used liquid splenda and a full teaspoon of pumpkin pie spice. Delicious!
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Old 11-15-2009, 06:01 AM   #20
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how much liquid splenda did you use? I'm still bummed out over not having anymore SQP's! I have to get used to using other sug subs.
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Old 11-15-2009, 11:03 AM   #21
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Uf your liquid sucralose is like mine, then 1/4 t = 1 cup of sweetener.
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Old 11-15-2009, 02:52 PM   #22
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Thanks, Soobee!! I just completely forgot how to use the liquid.
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Old 10-10-2012, 02:22 PM   #23
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I am testing this recipe out tonight. It's that time of year and I am craving pumpkin goodies like MAD! Like a dodo I wasted ingredients on a recipe I found via web search for pumpkin muffins- untested by my LC Friends. I am hoping for better results this time. I did sub coconut flour for the almond flour just based on what I had on hand but I've gone around several times with this ingredient so instead of mixing in the amount of "flour" listed I just slowly added it until it was about the right consistency. Nothing like getting all excited for a tasty treat only to realize what you made is more suitable for masonry. LMAO!
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Old 10-10-2012, 02:37 PM   #24
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I love this pound cake ....... Thanks Dottie!!!!!!!!!!
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Old 10-10-2012, 02:37 PM   #25
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I think it's the season - I made a double batch of pumpkin bake this week
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Old 10-11-2012, 04:45 AM   #26
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Gypsylizze, I think you were right to go easy on the coconut flour. It is way more absorbent than an equal amount of almond flour.
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Old 10-12-2012, 09:01 AM   #27
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Just made this-had 2 cups of pumpkin left after making muffins yesterday so I made two loaves-I wondered since there was no oil or butter in the recipe but it turned out delicious-it didn't really raise much tho-it's very dense and good-I did add double the spice and vanilla as Barbo did and I think that improved it-I can smell/taste the vanilla-it will be made again--wish I could get a rise tho-but it seems like almond flour things don't? or is it me--I am just beginning to bake with these new ingredients-learning and learning!!

thanks to Dottie for the recipe and Barbo for the tweaks!

Jeanne
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Old 10-12-2012, 10:45 AM   #28
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Dottie's Green Bean Casserole is excellent.
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Old 10-15-2012, 04:04 AM   #29
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Ok making this today, seeing it pop up on my comments email. love this cake.

Dottie, thank you!
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