Cup butter, at room temperature 1 cup Splenda, bulk − not packets 5 eggs
1/3 cup sour cream
1/2 teaspoon nutmeg
2 cups almond flour
Teaspoons baking powder 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves 1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla butter nut extract
PREPARATION for Almond Flour Pound Cake
The preparation for Almond Flour Pound Cake starts with: Cream butter and Splenda well. At that point add eggs, one at a time beating after each addition. Then mix flour with baking powder and spices and later on add to the egg mixture a little at a time. Add vanilla butter nut extract and sour cream. Pour into a greased 8-inch cake pan and bake at 350 degrees F for about 50 to 55 minutes.
Yield: 12 servings
Serve with SF cherry or apple pie filling and whipped cream.
Per Serving: 187 Cal (6% from Protein, 82% from Fat, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g
Carb; 0 g Fiber; 147 mg Cholesterol; 71 mg Calcium; 1 mg Iron; 271 mg Sodium1 comment