Pumpkin Pound Cake! - Page 2

LisaUK · 10-07-2003, 01:17 PM

I was thinking that too. I love anything pumpkin! (You have no idea how hard it is to get decent canned pumpkin in this country...)

Dottie · 10-07-2003, 01:53 PM

Yeah -I was mixing recipes -lol -no butter!

LisaUK · 10-07-2003, 02:36 PM

That's right! Confuse me when I'm already befuddled! lol lol

Dottie · 10-07-2003, 03:07 PM

You should see confusion on this end!

LisaUK · 10-07-2003, 04:33 PM

*image of complete chaos splattered with pumpkin*

CarolynF · 10-08-2003, 09:06 AM

Made this recipe this morning..and add about double the spice
plus threw in some cinnamon. And I added about 1/4 cup of WPI.
I tasted the end and it was delish..Need to wrap it up quickly..

Dottie · 10-08-2003, 11:16 AM

Quote:

Originally posted by LisaUK
*image of complete chaos splattered with pumpkin*

Yep - good thing the dog likes pumpkin -lol

Carolyn: If you slice a couple of thin slices and let them air dry for about 15-20 minutes, they toast up really well!

LindaSue · 10-08-2003, 12:41 PM

I bought a can of pumpkin and a new 8x4" bread pan (mine was very rusty). Wal-Mart doesn't carry that size, but I found one at Kroger, so I'm all set to bake this today.

LindaSue · 10-08-2003, 12:48 PM

I should add that my ground almonds came all the way from England! I've never seen them here and it's hard to find bags of blanched almonds in anything larger than those little 2 ounce size bags. Heaven forbid I should ever want to buy hazelnuts. I brought a couple bags of those back with me from England as well. Unsweetened coconut is also easy to find in the grocery stores over there so I brought a bag back, but haven't found just the right recipe to try it with yet. I'm thinking about macaroons.

All of these items were Sainsbury's store brand, by the way. They're a really nice chain of grocery stores and their store brand of just about anything is superb.

Dottie · 10-08-2003, 01:13 PM

LindaSue: There's a store in Sugarland called "Nuts 4 U" that has just about every kind of ground nut meal/flour imaginable

LisaUK · 10-08-2003, 01:13 PM

I'll agree with you there. Sainsbury's food is always good. A little more expensive but nice! It was the ONLY supermarket that I could find pinto beans in, when I could eat them. I do miss those!

I buy my almonds whole and toast them myself - the flavour difference was amazing. The same with hazelnuts too. I love the smell when I'm roasting them!

Dottie - I'm going to make your pound cake for Halloween. I've only got one can of pumpkin left so I can make this twice I reckon.

Xylus · 10-08-2003, 01:48 PM

That sounds like a terrific idea, I think I just might make that for Thanksgiving. What about seperating the eggs, whipping up the whites and folding the batter into them?

LindaSue · 10-08-2003, 02:07 PM

My pumpking pound cake is in the oven as I type. It filled an 8x4" loaf pan nicely, so unless it falls, it should be at least 3-4 inches high. If it turns out, I'll post a photo later.

Oh, and I lined my pan with foil and greased that so I can peel it off later instead of trying to pry it out of the pan.

LindaSue · 10-08-2003, 03:23 PM

Here it is, fresh from the oven. I let it cool in the pan 10 minutes, then removed the foil. I'm going to be a good girl and let it cool completely before I cut into it. It smells very good in here. I used all cinnamon instead of pumpkin pie spice. I'll post a photo of it sliced later. Does mine look the same as everyone else's looked? Looks good to me, but there are a few large cracks on the top. Maybe I over beat it a bit??? Doesn't bother me though as long as it tastes good, but I promise not to cut it until it's cool. Can you tell that I really want to taste it - NOW?

LisaUK · 10-08-2003, 03:42 PM

Ohhh LindaSue - it looks gorgeous! Y'know, I so love it when there's photos of things. It makes working towards the final product so much easier!

lgpars · 10-08-2003, 03:56 PM

Dottie, in the first post of this thread where you gave the recipe for the Pumpkin Pound Cake I didn't see any butter in the recipe. Was there supposd to be some in there?

LisaUK · 10-08-2003, 04:09 PM

Heh - we just did this. There's no butter in the recipe.

CarolynF · 10-08-2003, 04:09 PM

Yup...mine looked like that, but did shrink down a tiny bit.

I shared mine with a lowcarb friend...so I wouldn't be tempted
to eat too much. It's a keeper.

LindaSue · 10-08-2003, 07:19 PM

Dottie, this is wonderful! It's moist, yet sturdy and very tasty. I used just cinnamon instead of the pumpkin pie spice and might use a bit more next time for a spicier taste. This will be great to make for the holidays.

GoodGirl · 10-10-2003, 09:18 PM

I've got this puppy in the oven. Can't wait. Is 300 degrees the right temp. That seems so low?
Ooh my house smells good.

I would love details on the cream cheese frosting mentioned by others.
GoodGirl

eggo525 · 10-11-2003, 01:05 AM

Did you go exactly by Dottie's recipe? Your cake looks wonderful! My mouth is watering!

q6newslady · 10-11-2003, 04:12 AM

Hi Goodgirl!
Here's what I used to frost this fabulous cake:
8 oz. cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 cups heavy cream
Splenda to taste (1/3 cup) (or Davinci's vanilla-to consistency)

Use an electric mixer on medium-high to whip cream cheese until smooth. Reduce speed and mix in sweetener, extract, and spice until well blended. On low speed, add half the cream. With a spatula, scoop any unmixed cream cheese from bottom of bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff.

Yum!!
Enjoy,
bev

LindaSue · 10-11-2003, 06:31 PM

eggo525, the only thing I did different was to use all cinnamon instead of pumpkin pie spice. I think I'd use even more cinnamon next time and maybe add a tiny pinch of salt.

GoodGirl · 10-12-2003, 02:03 PM

OOOOOOhh My Goddddddd! Dottie you are fantastic cook. This was such a simple and delicious recipe.

I made it just the way Dottie wrote it. I did use an electric beater and slowly added each egg one at a time. I don't think I'll bother with that next time, too time consuming, and I'm not sure it matters. I didn't have Pumpkin Pie spice, instead used 1 teaspoon cinnamon, and a pinch of clove, allspice and nutmeg.

It had a lovely cakey texture, next time I'll add some chopped nuts for crunch.

q6newslady
Thank you, I'll try your frosting the next time I make the bread. I only just made and it's almost gone. It is great toasted with butter
GoodGirl

AmyElizabeth · 10-14-2003, 06:30 PM

I am soooo excited about this recipe!

I didn't have any bulk splenda on hand, only packets so I sweetened with those to taste, and since I was worried about the missing "bulk" I separated the egg-whites and whipped them separately to soft-peak stage, then folded them in. Also, I added extra spices because I love pumpkin things really spicy!

It's in the oven now, and looks great!! I'll let you all know how it turned out.

Dottie · 10-14-2003, 07:13 PM

I'm so glad you are liking this! I really wanted something for the holidays that we could enjoy without the guilt

cdnjan · 10-14-2003, 07:33 PM

Ok Doggone it I knew I should not have read this thread. ANy subs for the almond flour. No almond flour here tonight and I want this bad. I really only have soy flour in the cupboard I think

Thks
Jan

Nana Susie · 10-14-2003, 09:21 PM

Just made the cake today. Thanks for the recipe. It is so good!!

Dottie · 10-15-2003, 05:29 AM

Jan: I don't think soy flour would work...to much of a bitter taste(sorry).

GoodGirl · 10-15-2003, 12:20 PM

Stayingslim03
I'm also trying to figure out how to substitute davinci or torani for splenda.
I've recently started baking low carb recipes and I really don't understand the dynamics of removing a dry ingrediant and adding in a wet one. How do we keep the texture? Add more almond meal?
Anyone know how to sub different sweetners for lower carbs?

GoodGirl

10-11-2003, 01:05 AM	#51
eggo525 Senior LCF Member Join Date: Mar 2003 Posts: 205 Gallery: eggo525	Lindasue Did you go exactly by Dottie's recipe? Your cake looks wonderful! My mouth is watering!

10-12-2003, 02:03 PM	#54
GoodGirl Senior LCF Member Join Date: Jun 2003 Location: Los Angeles Posts: 77 Gallery: GoodGirl	OOOOOOhh My Goddddddd! Dottie you are fantastic cook. This was such a simple and delicious recipe. I made it just the way Dottie wrote it. I did use an electric beater and slowly added each egg one at a time. I don't think I'll bother with that next time, too time consuming, and I'm not sure it matters. I didn't have Pumpkin Pie spice, instead used 1 teaspoon cinnamon, and a pinch of clove, allspice and nutmeg. It had a lovely cakey texture, next time I'll add some chopped nuts for crunch. q6newslady Thank you, I'll try your frosting the next time I make the bread. I only just made and it's almost gone. It is great toasted with butter GoodGirl __________________ Started induction May 9, 2003 171 / 139.5/ 135 Damn Broke my foot and gained some back. Here are the current stats 152 / 150.5 / 135 33 yrs old 5'6"

10-14-2003, 07:33 PM	#57
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,721 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	Ok Doggone it I knew I should not have read this thread. ANy subs for the almond flour. No almond flour here tonight and I want this bad. I really only have soy flour in the cupboard I think Thks Jan Last edited by cdnjan; 10-15-2003 at 12:54 PM..

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10-07-2003, 01:17 PM	#31
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,716 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	I was thinking that too. I love anything pumpkin! (You have no idea how hard it is to get decent canned pumpkin in this country...)

10-07-2003, 01:53 PM	#32
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 59,096 Gallery: Dottie	Yeah -I was mixing recipes -lol -no butter!

10-07-2003, 02:36 PM	#33
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,716 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	That's right! Confuse me when I'm already befuddled! lol lol

10-07-2003, 03:07 PM	#34
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 59,096 Gallery: Dottie	You should see confusion on this end!

10-07-2003, 04:33 PM	#35
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,716 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	image of complete chaos splattered with pumpkin

10-08-2003, 09:06 AM	#36
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 24,795 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Made this recipe this morning..and add about double the spice plus threw in some cinnamon. And I added about 1/4 cup of WPI. I tasted the end and it was delish..Need to wrap it up quickly..

10-08-2003, 12:41 PM	#38
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,909 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I bought a can of pumpkin and a new 8x4" bread pan (mine was very rusty). Wal-Mart doesn't carry that size, but I found one at Kroger, so I'm all set to bake this today.

10-08-2003, 12:48 PM	#39
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,909 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I should add that my ground almonds came all the way from England! I've never seen them here and it's hard to find bags of blanched almonds in anything larger than those little 2 ounce size bags. Heaven forbid I should ever want to buy hazelnuts. I brought a couple bags of those back with me from England as well. Unsweetened coconut is also easy to find in the grocery stores over there so I brought a bag back, but haven't found just the right recipe to try it with yet. I'm thinking about macaroons. All of these items were Sainsbury's store brand, by the way. They're a really nice chain of grocery stores and their store brand of just about anything is superb.

10-08-2003, 01:13 PM	#40
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 59,096 Gallery: Dottie	LindaSue: There's a store in Sugarland called "Nuts 4 U" that has just about every kind of ground nut meal/flour imaginable

10-08-2003, 01:48 PM	#42
Xylus Senior LCF Member Join Date: Mar 2003 Location: S.E. coast Florida Posts: 383 Gallery: Xylus Stats: 150/138/130 WOE: all meat Start Date: restarted 20th	That sounds like a terrific idea, I think I just might make that for Thanksgiving. What about seperating the eggs, whipping up the whites and folding the batter into them?

10-08-2003, 02:07 PM	#43
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,909 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	My pumpking pound cake is in the oven as I type. It filled an 8x4" loaf pan nicely, so unless it falls, it should be at least 3-4 inches high. If it turns out, I'll post a photo later. Oh, and I lined my pan with foil and greased that so I can peel it off later instead of trying to pry it out of the pan.

10-08-2003, 03:23 PM	#44
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,909 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Here it is, fresh from the oven. I let it cool in the pan 10 minutes, then removed the foil. I'm going to be a good girl and let it cool completely before I cut into it. It smells very good in here. I used all cinnamon instead of pumpkin pie spice. I'll post a photo of it sliced later. Does mine look the same as everyone else's looked? Looks good to me, but there are a few large cracks on the top. Maybe I over beat it a bit??? Doesn't bother me though as long as it tastes good, but I promise not to cut it until it's cool. Can you tell that I really want to taste it - NOW?

10-08-2003, 03:42 PM	#45
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,716 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	Ohhh LindaSue - it looks gorgeous! Y'know, I so love it when there's photos of things. It makes working towards the final product so much easier!

10-08-2003, 03:56 PM	#46
lgpars Senior LCF Member Join Date: Sep 2000 Location: Smyrna, GA, USA Posts: 937 Gallery: lgpars Stats: 196/187/115	Dottie, in the first post of this thread where you gave the recipe for the Pumpkin Pound Cake I didn't see any butter in the recipe. Was there supposd to be some in there?

10-08-2003, 04:09 PM	#47
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,716 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	Heh - we just did this. There's no butter in the recipe.

10-08-2003, 07:19 PM	#49
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,909 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Dottie, this is wonderful! It's moist, yet sturdy and very tasty. I used just cinnamon instead of the pumpkin pie spice and might use a bit more next time for a spicier taste. This will be great to make for the holidays.

10-10-2003, 09:18 PM	#50
GoodGirl Senior LCF Member Join Date: Jun 2003 Location: Los Angeles Posts: 77 Gallery: GoodGirl	I've got this puppy in the oven. Can't wait. Is 300 degrees the right temp. That seems so low? Ooh my house smells good. I would love details on the cream cheese frosting mentioned by others. GoodGirl

10-11-2003, 04:12 AM	#52
q6newslady Very Gabby LCF Member!!! Join Date: Jan 2003 Location: The Island that is Long... Posts: 3,815 Gallery: q6newslady Stats: 216/quit smoking. don't ask./170 WOE: WW/Atkins hybrid Start Date: 1/27/03	Hi Goodgirl! Here's what I used to frost this fabulous cake: 8 oz. cream cheese, softened 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 2 cups heavy cream Splenda to taste (1/3 cup) (or Davinci's vanilla-to consistency) Use an electric mixer on medium-high to whip cream cheese until smooth. Reduce speed and mix in sweetener, extract, and spice until well blended. On low speed, add half the cream. With a spatula, scoop any unmixed cream cheese from bottom of bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff. Yum!! Enjoy, bev

10-11-2003, 06:31 PM	#53
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,909 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	eggo525, the only thing I did different was to use all cinnamon instead of pumpkin pie spice. I think I'd use even more cinnamon next time and maybe add a tiny pinch of salt.

10-14-2003, 06:30 PM	#55
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 am soooo excited about this recipe! I didn't have any bulk splenda on hand, only packets so I sweetened with those to taste, and since I was worried about the missing "bulk" I separated the egg-whites and whipped them separately to soft-peak stage, then folded them in. Also, I added extra spices because I love pumpkin things really spicy! It's in the oven now, and looks great!! I'll let you all know how it turned out.

10-14-2003, 07:13 PM	#56
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 59,096 Gallery: Dottie	I'm so glad you are liking this! I really wanted something for the holidays that we could enjoy without the guilt

10-14-2003, 09:21 PM	#58
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	Just made the cake today. Thanks for the recipe. It is so good!!

10-15-2003, 05:29 AM	#59
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 59,096 Gallery: Dottie	Jan: I don't think soy flour would work...to much of a bitter taste(sorry).

10-15-2003, 12:20 PM	#60
GoodGirl Senior LCF Member Join Date: Jun 2003 Location: Los Angeles Posts: 77 Gallery: GoodGirl	Stayingslim03 I'm also trying to figure out how to substitute davinci or torani for splenda. I've recently started baking low carb recipes and I really don't understand the dynamics of removing a dry ingrediant and adding in a wet one. How do we keep the texture? Add more almond meal? Anyone know how to sub different sweetners for lower carbs? GoodGirl