Orange Pound Cake*

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:

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