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Old 01-24-2012, 01:50 PM   #1
lgpars
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Question on Linda Sue's Pound Cake

Anyone that has made this, what was the batter like after mixing it up? Mine was very thin...nothing like a pound cake batter...so I added more almond flour (probably over 1/2 cup) and it was still thin but I went ahead and poured it into the pan and am baking it now. Is this batter supposed to be thinner than cake batter? I even weighed my almond flour to begin with to make sure I had the same amount as Linda Sue stated in her recipe.

Also, it has only been in the oven for about 20 minutes but the top is getting very brown. I covered loosely with foil hoping it won't get much browner before the cake is done and turned my oven down 25 degrees. My oven usually has to be turned up 25 degrees more than what the recipe calls for to get the correct temperature. I hope this cake doesn't flop. :-(
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Old 01-24-2012, 02:45 PM   #2
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Well my cake finally got done. It really is excellent. Perhaps just a tad too moist right now (I'm eating it warm) but I imagine it will dry out some. I'm glad I added the extra almond flour and it probably could have used even a little more so it isn't so moist. But better moist than dry. The flavor is excellent. I will definitely have to freeze this or I'll eat the whole loaf in one day.
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Old 01-24-2012, 03:13 PM   #3
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Linda, it's been quite a while since the last time I made that cake and I can't remember what the batter was like. I've never needed to add any extra almond flour though and I've made that recipe many times as you can see from all the different shaped cakes in my photos.
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Old 01-29-2012, 11:31 AM   #4
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I have made this recipe a LOT!! The batter is runny, but it thickens up as it cools. I have even added pumkin to this recipe with excellent results.
I use Xylitol, erythritol and stevia instead of splenda too.
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Old 01-29-2012, 01:33 PM   #5
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I think it might have been because I used extra large eggs. My eggs looked more the size of large ones but evidently they were larger than I thought. This cake tastes just like my high carb recipe but I don't like the grainy feel of the almond flour. I'm going to try it again when I get my Honeyville almond flour.
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Old 01-31-2012, 09:17 PM   #6
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Quote:
Originally Posted by LadyN View Post
I have made this recipe a LOT!! The batter is runny, but it thickens up as it cools. I have even added pumkin to this recipe with excellent results.
I use Xylitol, erythritol and stevia instead of splenda too.


What do you mean it "thickens up as it cools?" So does it bake okay with the runny batter?
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