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Dottie's pumpkin pound cake


Recipe Description
Great sliced with butter!

Makes 1 loaf or 12 servings
Can be frozen

I use xylitol (keep away from dogs!)
With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g
Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 122 Calories; 9g Fat; 6g Protein; 5g
Carbohydrate; 2g Dietary Fiber; 3g Net Carbs​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
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​
Serves:
Directions:
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 almond flour. 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 300º 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.​
 
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