Pumpkin Pound Cake! - Page 3

cdnjan · 10-15-2003, 11:53 AM

OkeeDokee Thanks Dottie
Will PU some almond flour today.
Will try this just with Stevia I really don't like the Splenda in baking ...seems kind of metalic to me. Does anyone else notice this?
Thanks Again
Jan

Dottie · 10-15-2003, 02:08 PM

Jan: I noticed that if I use too much, it stops being sweet and has an odd flavor- probably what you're talking about

Nikki2777 · 10-18-2003, 10:47 AM

This sounds wonderful... can't wait to try it.

Nikki

cdnjan · 10-19-2003, 12:05 AM

Ok I made it. It is absolutely delicious. For sweetner I ran out of Splenda so used a bit of Splenda a bit of Stevia and 1/2 cup Vanilla Davincis. No frosting but when I cut a slice I put some of my yocheese [sweetened] on it like butter.
Delicious
Thank You
Jan

Britlee · 10-21-2003, 02:27 PM

Scale 1-10 I give this an 11!!
Great!!

10-21-2003, 08:27 PM

I also made the pumpkin cake and it tasted great. I added extra
spice and topped with whipped cream. I do not normally refrigerate cakes, I made this on Saturday night late and by today it was soggy wet and not edible. How do you store your
cake?

LindaSue · 10-22-2003, 03:56 AM

I kept mine in the fridge and some in the freezer. With the humidity here in Houston, I don't usually leave things out because they get moldy pretty quickly. And then there's those critters that only come out at night, but I won't go there...

Britlee · 10-23-2003, 02:31 PM

Sounds like the whipped cream made it alittle to moist

10-23-2003, 03:04 PM

The whipped cream was served on the side, I did not spread over the entire cake. But thanks for the thought.
I am quite sure it just needs to be immediately eaten, frozen, or kept in the frig or it gets yucky!

Crink · 10-23-2003, 03:10 PM

This recipe is GREAT! Thanks, Dottie!!!

I added 1 tsp cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves instead of the Pumpkin Pie Spice.

I use Sugar Slim..... 0 carbs + 1/8 tsp liquid splenda.

We love it for breakfast!
Sure is wonderful for the fall pumpkin urge! Great with a little cream cheese too!

I used the remainder of the pumpkin and made the "Libby's Famous Pumpkin Pie" recipe on the back of the can using Sugar Slim, Liquid Splenda and Heavy Cream. Yum Yum!!!!!!!

Jenifer_in_CA · 10-23-2003, 03:23 PM

Do you think you could use liquid splenda for the sweetner and replace the bulk with WPI??

LindaSue · 10-23-2003, 04:27 PM

Jenifer_in_CA, when I made my Chocolate Snack Cake, it was basically the pumpkin pound cake recipe without spices and cocoa was added (and baked in a cake pan). I used liquid Splenda and the texture was different than the pound cake. It wasn't as light and fluffy. I think it would work with the liquid, but expect a denser, heavier texture. I don't know if using WPI would help or not as I haven't used it.

Kissyfur19 · 10-23-2003, 06:33 PM

I made this tonight - it's cooling on my counter as we speak.

What I did is seperate the eggs and added the yolks in with the pumpkin, splenda, nuts, spices mix. And then I took the egg whites and whipped them into soft peaks. I figured this would give the cake some more air. I folded the two mixtures together and baked in the loaf pan. Will let ya know how it turned out!

archichick · 10-24-2003, 08:20 AM

Just to help otheres out there...
DON'T use walnut flour. It came out way too greesy with not much substance to hold it together. I ran out of almonds, so i attempted to use grinded walnuts. It is just not the same.
I will run to the grocer, then make it according to the original recipe!
I am also interested in using Davinci in leu of splenda to cut some carbs... Did anyone try this before I waste another batch?

CarolynF · 10-24-2003, 10:03 AM

Another version..My dd was visiting so I made two of these, but
wanted to only mix up a big one..

Pumpkin Pound Cake ---another version--makes 2

Note: you might use Bake Mix instead of the Wheat Protein Isolate

2 cups almond flour
2 cups Wheat Protein Isolate
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 cup Diabetisweet
1 cup granulated Splenda
2 tsp. baking soda
2 tsp. baking powder

Mix together in a bowl..

Wet:

6 eggs, beaten
1 15 ounce can of pumpkin
2 tsp. vanilla
4 Tbs. melted butter

Beat eggs, then blend in the pumpkin, vanilla, and butter in
a large bowl. Pour in the dry ingredients, mixing with a
large whisk until all incorporated. If it seems a little thick to
you, add 1/4 cup water. I had to do this.

Pour into 2 sprayed loaf pans with parchment paper in the
bottoms of them.

Bake at 325 for about 45 minutes or until done.

I immediately take it out the pans, remove the parchment
paper and cool on a rack.

ellie125 · 10-24-2003, 04:23 PM

Bumping so I can find it tomorrow

Has anyone used liquid splenda? If so, how did you do it? I have the pourable stuff but just wondered if anyone tried it.

Crink · 10-26-2003, 02:53 PM

Carolyn F:

How did yours turn out? Were they light or heavy? Did you like the results of the WPI?

Thanks, Crink

Jenifer_in_CA · 10-28-2003, 02:56 PM

BUMP!

AmyElizabeth · 10-29-2003, 10:22 AM

I just made this again (but in muffin tins this time)

The recipe made 12 muffins.

Also, I used 10 packets of splenda asI don't have the bulk splenda.

Last time, the loaf tested done after about 45 min, but was really moist inside, so I baked the muffins longer to dry them out. I baked them for 1h 10min and they are a great texture. So, don't short the cooking time for fear it will be dry- because it won't.

golightly · 10-29-2003, 10:45 AM

I followed the recipe Dottie originally posted and it turned out great.

Here's a picture:

silkandsand · 10-29-2003, 03:53 PM

i tried this and it was delicious! I topped it with a mixture of cream cheese, cream, splenda and cinnamon. Dh the skinny man not on a diet said woo-hoo! I have permission to make this again!

Butterflymama · 11-09-2003, 08:22 AM

I baked this yesterday, as a treat for my husband because it's his "birthday weekend". I frosted it with cream cheese frosting. It was a HUGE hit at our house! Thank you for a delicious recipe! I'm going to make another one today because my inlaws are coming for dinner. We all low carb, so they will appreciate it.

sunrae · 11-09-2003, 10:45 AM

Our family had an early Thanksgiving dinner in order for everyone to be able to be there. I made this cake and had several requests for the recipe. No one could believe it had neither flour nor oil -- not to mention being sugar free.

Great recipe, Dottie!

I've been unable to find gingerbread spice. That sounded like a nice variation for the Christmas holidays. Can anyone tell me what I might mix together from the spice cabinet to approximate this so that I have some on hand? I have a little airtight container that would hold approximately a quarter cup.

Joplin38 · 11-15-2003, 07:47 AM

This is really good. I wanted to point out that the directions part of it don't say when to put in the baking power so I put it in with the almond flour. Just didn't want anyone to forget it. I had a piece with some yocheese and it was really good.
Thanks, Dottie.

sam98632 · 11-15-2003, 11:46 AM

I really want to make this, but im going to need some help. 10 grams of carbs is too high for me right now to even enjoy a slice, im trying to keep it as close to 20 as possible, and since i eat very little meat, and lots of vegis, its very difficult. so i would like to substitute the Splenda for something lower in carbs, but i also don't get how to sub a liquid for a powder? Also, i have to make it with almond flour, as we don't get WPI in my podunk town. Any grandular sweeteners that are lower carb then splenda, and ok on Atkins? Pretty please? I have all the other ingrediants, and i have been following this thread AVIDLY!

LindaSue · 11-15-2003, 01:26 PM

sam98632, if you're talking about Dottie's recipe as she posted it (almond flour, no WPI or liquid Splenda), there are only 5 carbs per piece (after you deduct the fiber). That's if the cake is cut into 12 slices, which I did and they are pretty good size. If you have a really sharp knife, you might be able to get 16 slices.

silkandsand · 11-15-2003, 01:30 PM

Lsche, I didn't refrigerate mine either and had to throw it out. But it was good while it lasted and next time I will refrigerate it. This stuff is too good to waste!

Sam98632, I think you might want to try Stevia. That has zero carbs. Does this recipe really have 10 carbs per serving??? Is that after subtracting fiber?

That doesn't sound right to me.

froggyx6 · 11-22-2003, 08:57 PM

bump for Thanksgiving

Beverly

LindaSue · 11-23-2003, 05:48 AM

Just out of curiosity, what happens to it if you leave it out of the fridge? Does it get moldy? How long was it out before it got "bad"? I've left mine out on the counter for several hours, but have always stored it in the fridge or freezer and it never lasted more than a couple days anyway because my husband and son love it.

I think I can see why it might go bad at room temperature. It's because it's really a very stable custard and not really a bread or cake. The nuts are what make it seem bread-like, but it's mostly eggs and pumpkin. I doubt if you'd store your pumpkin pie at room temperature either.

AmyElizabeth · 11-23-2003, 06:08 AM

Linda- The first time I made the bread, it went mouldy being stored on the counter, after two days. I think it went mouldy because it is fairly moist.

I have since started storing some in the fridge and some in the freezer, with great success.

Sam- I have started substituting 1/2 c. of vanilla davinci for the powdered splenda with great success. I found I was adding about that much water to make the batter pourable anyway. That should help you cut down the carbs in the recipe. I don't like my food super sweet, so taste the batter before baking to make sure 1/2 c is enough for you.

10-23-2003, 06:33 PM	#73
Kissyfur19 Senior LCF Member Join Date: Aug 2003 Location: Tampa, FL Posts: 814 Gallery: Kissyfur19 Stats: 319/302/160 WOE: Atkins Start Date: Re-Started 1/9/06	I made this tonight - it's cooling on my counter as we speak. What I did is seperate the eggs and added the yolks in with the pumpkin, splenda, nuts, spices mix. And then I took the egg whites and whipped them into soft peaks. I figured this would give the cake some more air. I folded the two mixtures together and baked in the loaf pan. Will let ya know how it turned out! Last edited by Kissyfur19; 10-23-2003 at 06:35 PM..

10-24-2003, 08:20 AM	#74
archichick Junior LCF Member Join Date: Oct 2003 Location: New Jersey Posts: 15 Gallery: archichick Start Date: May 2003	Just to help otheres out there... DON'T use walnut flour. It came out way too greesy with not much substance to hold it together. I ran out of almonds, so i attempted to use grinded walnuts. It is just not the same. I will run to the grocer, then make it according to the original recipe! I am also interested in using Davinci in leu of splenda to cut some carbs... Did anyone try this before I waste another batch? Last edited by archichick; 10-24-2003 at 08:21 AM..

10-24-2003, 10:03 AM	#75
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,832 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Another version..My dd was visiting so I made two of these, but wanted to only mix up a big one.. Pumpkin Pound Cake ---another version--makes 2 Note: you might use Bake Mix instead of the Wheat Protein Isolate 2 cups almond flour 2 cups Wheat Protein Isolate 2 tsp. cinnamon 1 tsp. pumpkin pie spice 1 cup Diabetisweet 1 cup granulated Splenda 2 tsp. baking soda 2 tsp. baking powder Mix together in a bowl.. Wet: 6 eggs, beaten 1 15 ounce can of pumpkin 2 tsp. vanilla 4 Tbs. melted butter Beat eggs, then blend in the pumpkin, vanilla, and butter in a large bowl. Pour in the dry ingredients, mixing with a large whisk until all incorporated. If it seems a little thick to you, add 1/4 cup water. I had to do this. Pour into 2 sprayed loaf pans with parchment paper in the bottoms of them. Bake at 325 for about 45 minutes or until done. I immediately take it out the pans, remove the parchment paper and cool on a rack. Last edited by CarolynF; 10-24-2003 at 10:04 AM..

11-09-2003, 10:45 AM	#83
sunrae Senior LCF Member Join Date: Dec 2002 Posts: 488 Gallery: sunrae WOE: Bernstein/Atkins Start Date: 11-97	Gingerbread Spice Our family had an early Thanksgiving dinner in order for everyone to be able to be there. I made this cake and had several requests for the recipe. No one could believe it had neither flour nor oil -- not to mention being sugar free. Great recipe, Dottie! I've been unable to find gingerbread spice. That sounded like a nice variation for the Christmas holidays. Can anyone tell me what I might mix together from the spice cabinet to approximate this so that I have some on hand? I have a little airtight container that would hold approximately a quarter cup.

11-15-2003, 11:46 AM	#85
sam98632 Major LCF Poster! Join Date: Jun 2003 Location: WA Posts: 1,490 Gallery: sam98632 Stats: 195/138/125 WOE: Mostly Vegi Atkins Start Date: 10/1/03	I really want to make this, but im going to need some help. 10 grams of carbs is too high for me right now to even enjoy a slice, im trying to keep it as close to 20 as possible, and since i eat very little meat, and lots of vegis, its very difficult. so i would like to substitute the Splenda for something lower in carbs, but i also don't get how to sub a liquid for a powder? Also, i have to make it with almond flour, as we don't get WPI in my podunk town. Any grandular sweeteners that are lower carb then splenda, and ok on Atkins? Pretty please? I have all the other ingrediants, and i have been following this thread AVIDLY! __________________ 10/1/03 195 11/14/03 175 12/11/03 168! 1/14/04-160 4/14/04-145 5/20/04-GOAL! 140 4/8/08-180.9 5/5/08 169.5 9/23/08 159.2 11/11/08 150.8

10-15-2003, 11:53 AM	#61
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,717 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	OkeeDokee Thanks Dottie Will PU some almond flour today. Will try this just with Stevia I really don't like the Splenda in baking ...seems kind of metalic to me. Does anyone else notice this? Thanks Again Jan

10-15-2003, 02:08 PM	#62
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,569 Gallery: Dottie WOE: JUDDD calorie cycling plan	Jan: I noticed that if I use too much, it stops being sweet and has an odd flavor- probably what you're talking about

10-18-2003, 10:47 AM	#63
Nikki2777 Senior LCF Member Join Date: Dec 2002 Location: USA Posts: 582 Gallery: Nikki2777	This sounds wonderful... can't wait to try it. Nikki

10-19-2003, 12:05 AM	#64
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,717 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	Ok I made it. It is absolutely delicious. For sweetner I ran out of Splenda so used a bit of Splenda a bit of Stevia and 1/2 cup Vanilla Davincis. No frosting but when I cut a slice I put some of my yocheese [sweetened] on it like butter. Delicious Thank You Jan

10-21-2003, 02:27 PM	#65
Britlee Lounge Lizard Join Date: Jun 2002 Location: All I see is ORANGE Posts: 10,399 Gallery: Britlee Stats: 320/179/135 WOE: Atkins/DS 03/24/08	Scale 1-10 I give this an 11!! Great!!

10-21-2003, 08:27 PM	#66
Lsche Posts: n/a Gallery: Lsche	I also made the pumpkin cake and it tasted great. I added extra spice and topped with whipped cream. I do not normally refrigerate cakes, I made this on Saturday night late and by today it was soggy wet and not edible. How do you store your cake?

10-22-2003, 03:56 AM	#67
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I kept mine in the fridge and some in the freezer. With the humidity here in Houston, I don't usually leave things out because they get moldy pretty quickly. And then there's those critters that only come out at night, but I won't go there...

10-23-2003, 02:31 PM	#68
Britlee Lounge Lizard Join Date: Jun 2002 Location: All I see is ORANGE Posts: 10,399 Gallery: Britlee Stats: 320/179/135 WOE: Atkins/DS 03/24/08	Sounds like the whipped cream made it alittle to moist

10-23-2003, 03:04 PM	#69
Lsche Posts: n/a Gallery: Lsche	The whipped cream was served on the side, I did not spread over the entire cake. But thanks for the thought. I am quite sure it just needs to be immediately eaten, frozen, or kept in the frig or it gets yucky!

10-23-2003, 03:10 PM	#70
Crink Senior LCF Member Join Date: Feb 2003 Location: Northern CA Posts: 597 Gallery: Crink	This recipe is GREAT! Thanks, Dottie!!! I added 1 tsp cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves instead of the Pumpkin Pie Spice. I use Sugar Slim..... 0 carbs + 1/8 tsp liquid splenda. We love it for breakfast! Sure is wonderful for the fall pumpkin urge! Great with a little cream cheese too! I used the remainder of the pumpkin and made the "Libby's Famous Pumpkin Pie" recipe on the back of the can using Sugar Slim, Liquid Splenda and Heavy Cream. Yum Yum!!!!!!!

10-23-2003, 03:23 PM	#71
Jenifer_in_CA Major LCF Poster! Join Date: Jun 2002 Location: Sunnyvale, CA Posts: 2,070 Gallery: Jenifer_in_CA WOE: Atkins Start Date: 6/28/04	Do you think you could use liquid splenda for the sweetner and replace the bulk with WPI??

10-23-2003, 04:27 PM	#72
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Jenifer_in_CA, when I made my Chocolate Snack Cake, it was basically the pumpkin pound cake recipe without spices and cocoa was added (and baked in a cake pan). I used liquid Splenda and the texture was different than the pound cake. It wasn't as light and fluffy. I think it would work with the liquid, but expect a denser, heavier texture. I don't know if using WPI would help or not as I haven't used it.

10-24-2003, 04:23 PM	#76
ellie125 MAJOR LCF POSTER! Join Date: Jan 2003 Location: Arizona Posts: 1,363 Gallery: ellie125 Stats: Size 18/12/10 WOE: Protein Power Start Date: January 03	Bumping so I can find it tomorrow Has anyone used liquid splenda? If so, how did you do it? I have the pourable stuff but just wondered if anyone tried it.

10-26-2003, 02:53 PM	#77
Crink Senior LCF Member Join Date: Feb 2003 Location: Northern CA Posts: 597 Gallery: Crink	Carolyn F: How did yours turn out? Were they light or heavy? Did you like the results of the WPI? Thanks, Crink

10-28-2003, 02:56 PM	#78
Jenifer_in_CA Major LCF Poster! Join Date: Jun 2002 Location: Sunnyvale, CA Posts: 2,070 Gallery: Jenifer_in_CA WOE: Atkins Start Date: 6/28/04	BUMP!

10-29-2003, 10:22 AM	#79
AmyElizabeth Senior LCF Member Join Date: Jul 2003 Location: North Carolina Posts: 540 Gallery: AmyElizabeth Stats: 292.5/290.5/175 WOE: South Beach Start Date: January 2006	I just made this again (but in muffin tins this time) The recipe made 12 muffins. Also, I used 10 packets of splenda asI don't have the bulk splenda. Last time, the loaf tested done after about 45 min, but was really moist inside, so I baked the muffins longer to dry them out. I baked them for 1h 10min and they are a great texture. So, don't short the cooking time for fear it will be dry- because it won't.

10-29-2003, 10:45 AM	#80
golightly Senior LCF Member Join Date: Jun 2002 Location: Silly Valley, CA Posts: 385 Gallery: golightly Stats: 147/146/130 WOE: Atkins Start Date: May 2000 (down to 122 from 150 and back again)	I followed the recipe Dottie originally posted and it turned out great. Here's a picture:

10-29-2003, 03:53 PM	#81
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	i tried this and it was delicious! I topped it with a mixture of cream cheese, cream, splenda and cinnamon. Dh the skinny man not on a diet said woo-hoo! I have permission to make this again!

11-09-2003, 08:22 AM	#82
Butterflymama Senior LCF Member Join Date: May 2003 Location: Florida Posts: 831 Gallery: Butterflymama Stats: 196/185.5/135 WOE: Atkins/Stillman's Start Date: 01/22/12, restart yet again	I baked this yesterday, as a treat for my husband because it's his "birthday weekend". I frosted it with cream cheese frosting. It was a HUGE hit at our house! Thank you for a delicious recipe! I'm going to make another one today because my inlaws are coming for dinner. We all low carb, so they will appreciate it.

11-15-2003, 07:47 AM	#84
Joplin38 Big Yapper!!!! Join Date: Jan 2003 Location: Wichita, Ks. Posts: 9,105 Gallery: Joplin38 Stats: 205/187/162 WOE: Atkins Start Date: 1/07/03	This is really good. I wanted to point out that the directions part of it don't say when to put in the baking power so I put it in with the almond flour. Just didn't want anyone to forget it. I had a piece with some yocheese and it was really good. Thanks, Dottie.

11-15-2003, 01:26 PM	#86
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	sam98632, if you're talking about Dottie's recipe as she posted it (almond flour, no WPI or liquid Splenda), there are only 5 carbs per piece (after you deduct the fiber). That's if the cake is cut into 12 slices, which I did and they are pretty good size. If you have a really sharp knife, you might be able to get 16 slices.

11-15-2003, 01:30 PM	#87
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	Lsche, I didn't refrigerate mine either and had to throw it out. But it was good while it lasted and next time I will refrigerate it. This stuff is too good to waste! Sam98632, I think you might want to try Stevia. That has zero carbs. Does this recipe really have 10 carbs per serving??? Is that after subtracting fiber? That doesn't sound right to me.

11-22-2003, 08:57 PM	#88
froggyx6 Senior LCF Member Join Date: Jan 2002 Location: NW Florida Posts: 703 Gallery: froggyx6	bump for Thanksgiving Beverly

11-23-2003, 05:48 AM	#89
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Just out of curiosity, what happens to it if you leave it out of the fridge? Does it get moldy? How long was it out before it got "bad"? I've left mine out on the counter for several hours, but have always stored it in the fridge or freezer and it never lasted more than a couple days anyway because my husband and son love it. I think I can see why it might go bad at room temperature. It's because it's really a very stable custard and not really a bread or cake. The nuts are what make it seem bread-like, but it's mostly eggs and pumpkin. I doubt if you'd store your pumpkin pie at room temperature either.

11-23-2003, 06:08 AM	#90
AmyElizabeth Senior LCF Member Join Date: Jul 2003 Location: North Carolina Posts: 540 Gallery: AmyElizabeth Stats: 292.5/290.5/175 WOE: South Beach Start Date: January 2006	Linda- The first time I made the bread, it went mouldy being stored on the counter, after two days. I think it went mouldy because it is fairly moist. I have since started storing some in the fridge and some in the freezer, with great success. Sam- I have started substituting 1/2 c. of vanilla davinci for the powdered splenda with great success. I found I was adding about that much water to make the batter pourable anyway. That should help you cut down the carbs in the recipe. I don't like my food super sweet, so taste the batter before baking to make sure 1/2 c is enough for you. __________________ ~Amy~ Age: 26 Height: 5'8" Lean for Life-2002-2003 301/199/175 Then the slow slide back began. Restarting Jan 3, 2006- South Beach For the last time this time! 292.5/290.5/175

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