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Old 09-18-2014, 10:28 AM   #1
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Looking For A Good Pumpkin Pound Cake Recipe

I am wanting to make a Pumpkin Pound Cake and I want a good recipe. I want to add walnuts to it and I would like to be able to use something besides just Splenda or maybe a mix with it. And maybe add a cream cheese icing. Does anyone have a good one they would like to share.
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Old 09-18-2014, 05:42 PM   #2
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Dottie's has been a fave to many:

Who is Dottie of Pumpkin Pound Cake?

I would sub out the Splenda for a blend using erythritol.

Last edited by Bonbon41; 09-18-2014 at 05:55 PM..
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Old 09-18-2014, 05:53 PM   #3
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I've made this one more than once, as a layer cake with cream cheese icing (didn't use the glaze below) and topped with a sweet and spicy roasted mix of pecans and pepitas. It is yummy. Comes from Carolyn of All Day Long...

1 1/2 cups pumpkin puree
2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 cup butter
1/2 cup Swerve sweetener or other erythritol
3 large eggs
1 tsp vanilla extract
1/2 tsp stevia extract
1/4 cup almond milk

1/2 cup butter
2 cups powdered Swerve Sweetener or other powdered erythritol, sifted
1/4 cup cream, room temperature
For the cake, lay down two layers of paper towel on a plate and spread out pumpkin puree. Top with another two layers of paper towel to sop up as much moisture as possible. Let dry for 20 minutes.

Preheat oven to 325F and grease two 8-inch round cake pans. Line bottoms of pans with parchment and grease the parchment.

In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder and spices.

In a large bowl, beat butter, erythritol and pumpkin puree together until smooth. Beat in eggs, vanilla extract, and stevia extract.

Beat in almond flour mixture in two additions, alternating with almond milk (your batter should be thick, but if it's really stiff and hard to beat, add another tablespoon or so of almond milk).

Divide batter evenly between prepared pans and smooth the top. Bake 40 minutes or until edges are browned and a tester inserted in the center comes out clean.

Let cool in pan 20 minutes, then flip out onto wire racks to cool completely.

For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant. In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.

Add cream and beat until smooth and a spreadable consistency has been achieved.

To assemble, place on layer of cake on a serving plate and spread with about half of the frosting. Add the second layer of cake and spread the top with half of the frosting.

Serves 12. Each serving has 12 g of carbs and 5 g of fiber. Total NET CARBS = 7 g.
296 Calories; 25g Fat (73.2% calories from fat); 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 286mg sodium
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Old 09-19-2014, 04:10 AM   #4
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I have been wanting to try ^^ that one.
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Old 09-20-2014, 04:47 PM   #5
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Marking for thanksgiving
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