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Old 09-05-2009, 12:06 PM   #1
Very Gabby LCF Member!!!
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Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,319
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Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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

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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