Pumpkin Pound Cake!

Dottie · 10-01-2003, 07:32 AM

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.

CarolynF · 10-01-2003, 07:56 AM

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.

Jebber · 10-01-2003, 08:55 AM

WOW Dottie! I'm gonna try this as soon as I get all the ingredients. Thanks for sharing!

Sharon · 10-01-2003, 09:24 AM

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?

sherrielee · 10-01-2003, 02:21 PM

I will have to try this one too!

It looks Yummy!

Sherrie

Dare · 10-01-2003, 02:33 PM

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.

Freckles · 10-01-2003, 04:13 PM

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

divechime · 10-02-2003, 02:58 PM

Bumping up for Neko-chan

Neko-chan · 10-02-2003, 06:27 PM

Mine just finished cooking.

It's good, but a bit wet. Still very yummy, though. I looove pumpkin!!!

Freckles · 10-02-2003, 06:58 PM

I had a slice of the pumpkin bread today and thought a little grated orange rind would also be good.

Dottie · 10-03-2003, 04:13 AM

Carrie: It is moister than the pound cake, but if it's really 'wet', you can cook it about another 15 minutes

Dottie · 10-03-2003, 05:09 AM

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

Neko-chan · 10-03-2003, 01:48 PM

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!

Dottie · 10-03-2003, 02:27 PM

Try it toasted and spread with cream cheese or butter

Irishnonee · 10-03-2003, 07:45 PM

sounds awesome. i bought the ingredients today will be making it tomorrow. thanks

Dare · 10-04-2003, 05:43 AM

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

q6newslady · 10-04-2003, 06:28 AM

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,

Dottie · 10-04-2003, 06:30 AM

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.

Requiem · 10-04-2003, 12:15 PM

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

kapaw · 10-04-2003, 03:57 PM

[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]

Dottie · 10-04-2003, 05:22 PM

It's 1 cup -not a can

q6newslady · 10-05-2003, 05:20 AM

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,
bev

oreo2 · 10-05-2003, 07:29 AM

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
Oreo

q6newslady · 10-05-2003, 07:47 AM

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..

Requiem · 10-05-2003, 12:27 PM

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.

Irishnonee · 10-05-2003, 01:56 PM

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.

lgpars · 10-05-2003, 08:51 PM

What is WPI?

Dottie · 10-06-2003, 07:45 AM

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

lkim · 10-07-2003, 11:17 AM

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

mellybelle · 10-07-2003, 11:29 AM

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

10-01-2003, 07:32 AM	#1
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	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. __________________ https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools http://ndb.nal.usda.gov/ <--FDA nutritional counts http://www.thedailyplate.com/ <-- food and exercise tracking http://www.onlineconversion.com/ <-- cooking and other conversions Need to contact LCF? http://www.lowcarbfriends.com/contact.html

10-01-2003, 04:13 PM	#7
Freckles Senior LCF Member Join Date: Mar 2001 Location: Hurricane Alley Posts: 634 Gallery: Freckles	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..

10-04-2003, 12:15 PM	#19
Requiem Senior LCF Member Join Date: Jun 2003 Location: Vancouver Island, Canada Posts: 72 Gallery: Requiem Stats: 207/165/140 WOE: Atkins	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..

10-04-2003, 03:57 PM	#20
kapaw MAJOR LCF POSTER! Join Date: Jan 2001 Location: virginia, usa Posts: 1,051 Gallery: kapaw Stats: 5' 3.5" 174.0/174.0/135 Size: 16/16/6-8 WOE: Low Carb Start Date: May 31, 2005	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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10-01-2003, 07:56 AM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,827 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

10-01-2003, 08:55 AM	#3
Jebber Blabbermouth!!! Join Date: Aug 2002 Posts: 7,319 Gallery: Jebber Stats: 187/179.4/127 WOE: Atkins 72 Start Date: For good 03/25/12	WOW Dottie! I'm gonna try this as soon as I get all the ingredients. Thanks for sharing!

10-01-2003, 09:24 AM	#4
Sharon Come join us on the Game Board Join Date: Apr 2003 Location: retired now - I ski 40+ days annually and do marathons. 1st TIME GRANDMOTHER 6/18/07 Posts: 109,092 Gallery: Sharon Stats: GO UCLA - BEAT USC ALWAYS STAY POSITIVE WOE: No. Calif & Mammoth Lakes (Ski area), Ca	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?

10-01-2003, 02:21 PM	#5
sherrielee Senior LCF Member Join Date: Jun 2002 Location: Jackson, TN Posts: 545 Gallery: sherrielee	I will have to try this one too! It looks Yummy! Sherrie

10-01-2003, 02:33 PM	#6
Dare Senior LCF Member Join Date: May 2003 Posts: 268 Gallery: Dare	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.

10-02-2003, 02:58 PM	#8
divechime Senior LCF Member Join Date: Nov 2002 Location: In the garden of good and evil Posts: 579 Gallery: divechime Stats: You're kidding, right? Start Date: Over and over again.	Bumping up for Neko-chan

10-02-2003, 06:27 PM	#9
Neko-chan Senior LCF Member Join Date: Apr 2001 Location: Davie, FL, USA Posts: 384 Gallery: Neko-chan Stats: 195/185/150 WOE: Atkins '72 Start Date: 12/25/08	Mine just finished cooking. It's good, but a bit wet. Still very yummy, though. I looove pumpkin!!!

10-02-2003, 06:58 PM	#10
Freckles Senior LCF Member Join Date: Mar 2001 Location: Hurricane Alley Posts: 634 Gallery: Freckles	I had a slice of the pumpkin bread today and thought a little grated orange rind would also be good.

10-03-2003, 04:13 AM	#11
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	Carrie: It is moister than the pound cake, but if it's really 'wet', you can cook it about another 15 minutes

10-03-2003, 05:09 AM	#12
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	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

10-03-2003, 01:48 PM	#13
Neko-chan Senior LCF Member Join Date: Apr 2001 Location: Davie, FL, USA Posts: 384 Gallery: Neko-chan Stats: 195/185/150 WOE: Atkins '72 Start Date: 12/25/08	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!

10-03-2003, 02:27 PM	#14
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	Try it toasted and spread with cream cheese or butter

10-03-2003, 07:45 PM	#15
Irishnonee Senior LCF Member Join Date: Aug 2002 Posts: 541 Gallery: Irishnonee	sounds awesome. i bought the ingredients today will be making it tomorrow. thanks

10-04-2003, 05:43 AM	#16
Dare Senior LCF Member Join Date: May 2003 Posts: 268 Gallery: Dare	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

10-04-2003, 06:28 AM	#17
q6newslady Very Gabby LCF Member!!! Join Date: Jan 2003 Location: The Island that is Long... Posts: 3,816 Gallery: q6newslady Stats: 216/quit smoking. don't ask./170 WOE: WW/Atkins hybrid Start Date: 1/27/03	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,

10-04-2003, 06:30 AM	#18
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	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.

10-04-2003, 05:22 PM	#21
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	It's 1 cup -not a can

10-05-2003, 05:20 AM	#22
q6newslady Very Gabby LCF Member!!! Join Date: Jan 2003 Location: The Island that is Long... Posts: 3,816 Gallery: q6newslady Stats: 216/quit smoking. don't ask./170 WOE: WW/Atkins hybrid Start Date: 1/27/03	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, bev

10-05-2003, 07:29 AM	#23
oreo2 Major LCF Poster! Join Date: Aug 2003 Posts: 2,387 Gallery: oreo2 WOE: lc	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 Oreo

10-05-2003, 07:47 AM	#24
q6newslady Very Gabby LCF Member!!! Join Date: Jan 2003 Location: The Island that is Long... Posts: 3,816 Gallery: q6newslady Stats: 216/quit smoking. don't ask./170 WOE: WW/Atkins hybrid Start Date: 1/27/03	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..

10-05-2003, 12:27 PM	#25
Requiem Senior LCF Member Join Date: Jun 2003 Location: Vancouver Island, Canada Posts: 72 Gallery: Requiem Stats: 207/165/140 WOE: Atkins	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.

10-05-2003, 01:56 PM	#26
Irishnonee Senior LCF Member Join Date: Aug 2002 Posts: 541 Gallery: Irishnonee	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.

10-05-2003, 08:51 PM	#27
lgpars Major LCF Poster! Join Date: Sep 2000 Location: Douglasville, GA USA Posts: 1,083 Gallery: lgpars Stats: 222/208/130 WOE: AtkinsO Start Date: Oct. 2011	What is WPI?

10-06-2003, 07:45 AM	#28
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	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

10-07-2003, 11:29 AM	#30
mellybelle Junior LCF Member Join Date: Aug 2003 Location: virginia Posts: 8 Gallery: mellybelle	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