Taming The Diabeastie

the low carb way

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Al’s Pound Cake

Posted by Solitary Dancer on October 31, 2006

Al’s Almond Flour Pound Cake

1 cup butter, at room temperature
1 cup Splenda, bulk – not packets
5 eggs
1/3 cup sour cream
2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla butter nut extract

Cream butter and Splenda well. Add eggs, one at a time beating after each addition.

Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and vanilla butter nut extract.  
Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes

Serves 12  

NOTE: I may have already posted this but it’s just sooooo good I had to do it again.

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