Orange Pound Cake*

Orange-Pound-Cake-Mini-Loaves-by-Five-Heart-Home_700pxHoriz5HH This is a wonderful recipe, which I tweaked quite a bit and I must say, it turned out great.

Dryness is a constant problem with low carb desserts I find. So I’m always looking to introduce liquid and fat into the recipe to help it along. Also, I find that adding various flours does help to boost its height and therefore presentation.

Hope you enjoy it.

INGREDIENTS:

  • 1½ sticks unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 4 beaten eggs
  • ½ c. + 2T. vanilla whey protein
  • 1/4 c. oat flour
  • 1/4 c. coconut flour
  • juice of ½ small orange or 1/2 c
  • zest of l small orange (about 1 T.)
  • 1/2 tsp orange extract
  • 1 T. oat flour
  • 2 T. oat fiber or wheat fiber
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • ½ c. each granular Splenda and erythritol
  • 1/2 c pumpkin seeds, and sliced almonds
  • glaze made from sugar and orange juice for the top

INSTRUCTIONS:

  1. Preheat oven to 350º.
  2. Soften cream cheese and butter and blend the two together until very smooth.
  3. Beat in the 4 eggs, fruit zest and juice.
  4. Now add in the Splenda and erythritol.
  5. Stir well.
  6. Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.
  7. Add the nuts if using.
  8. Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.
  9. Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.
  10. Toothpick test center for doneness.
  11. Cool on a rack until about half cooled, turn out on plate and continue to cool.
  12. Add the glaze.

SERVES: 12

NOTES: You can omit the nuts and seeds if you desire, or add different ones. You could also add dried fruit of your choice. Makes a great desert for company with the addition of fresh fruit as a compote or fresh.

SOURCE: Sherry Peyton

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