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Old 10-05-2007, 02:35 PM   #1
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Grandma Jean's Pumpkin Pudding Bundt Cake (Low Carb)

My grandmother always made this cake on the holidays and I sorely missed it. This cake came out so well I would defy my own grandmother to tell that it was not her original recipe:

Ingredients:

* 3 Cups Kevin's Cake and Cookie Flour
* 2 Cups Sugar Equivalent *
* 2 tsp Baking Powder
* 2 tsp Baking Soda
* 1/2 tsp Salt
* 1/2 tsp Pumpkin Pie Spice
* 1/2 tsp Cinnamon

* 4 Eggs
* 1 Cup Oil
* 2 Cups Pumpkin Puree (or 18 oz. can)
* 1/2 Cup Unsweetened Almond Breeze Milk (if needed)
* 1 Cup Low Carb Chocolate Chips
* 1 Cup Chopped Walnuts

Directions:
  1. Preheat Oven to 350.
  2. Mix dry ingredients.
  3. Mix eggs, oil, pumpkin. If too dry, add milk. Probably not necessary.
  4. Add dry ingredients to wet and beat till blended.
  5. Add nuts and chocolate chips.
  6. Pour into greased/prepared bundt pan and bake 1hr and 10 min.
  7. If 13x 9 pan shorten bake time considerably

* I used Scott123's formula for Sugar Replacement, which is: 1/3 C Erythritol, 1/3 C Splenda Equivalent, 2 Packet Sweet One, and 2/3 C Poly-D. The pumpkin was probably more than enough to moisten this batter. The Poly-D gives both bulk and moisture to foods, but it forced me to bake this at a longer time at a lower temperature. I will probably omit it next time or cut it down significantly for a less 'pudding cake' consistency and a lighter weight crumb. But the taste of this sugar replacement formula was spot on.

Makes 16-20 servings.

Nutritional info per slice is about 280 calories, 7 net carbs (I don't count Erythritol), and if my LifeForm program is to be believed, a whopping amount of fiber (more than 30g).

Pictures are for half the batch, cooked in a silicone pan:






The pictures above show less than half of the recipe. I made only half a batch, and then reserved about a cup to make my husband a version without nuts, because he foolishly disdains delectable walnuts and pecans.

Also, I could have drizzled the whole thing in a chocolate glaze but I was feeling lazy, and the chocolate chips had already melted to the bottom to make a bit of their own chocolate crust on top. (Those aren't scorch marks!)

Last edited by stephdray; 10-05-2007 at 03:06 PM..
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Old 10-05-2007, 02:52 PM   #2
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That looks great Steph.
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Old 10-05-2007, 03:14 PM   #3
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That looks great Steph.
Thank you! I can't tell you what a treat it's going to be for my family to have a traditional favorite on the table that will be so good for them!
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Old 10-05-2007, 04:18 PM   #4
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That looks wonderful! Cant wait to try it. Thank you!
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Old 04-15-2008, 08:21 PM   #5
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This recipe looks divine. I am going out to get the ingredients right away. Thanks.
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Old 04-16-2008, 09:41 AM   #6
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Thanks Steph

That is one fine recipe. Thanks for telling me that wasn't scorch.
I was going to ask you if it was too high temp. So happpppy to
know it is chocolate. I will certainly try this recipe.
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Old 04-16-2008, 09:45 AM   #7
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That looks lovely. What's the white stuff you sprinkled on top? It reminds me of icing sugar (which of course is forbidden on LC).
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Old 04-16-2008, 03:41 PM   #8
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Quote:
Originally Posted by stephdray View Post
* I used Scott123's formula for Sugar Replacement, which is: 1/3 C Erythritol, 1/3 C Splenda Equivalent, 2 Packet Sweet One, and 2/3 C Poly-D. The pumpkin was probably more than enough to moisten this batter. The Poly-D gives both bulk and moisture to foods, but it forced me to bake this at a longer time at a lower temperature. I will probably omit it next time or cut it down significantly for a less 'pudding cake' consistency and a lighter weight crumb. But the taste of this sugar replacement formula was spot on.
This looks wonderful and would make an awesome treat for my family! Thank you for sharing.

My question:

I don't have any Sweet One (not sure what it even is)...could someone please tell me what I could use in place of it? Thanks in advance.
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Old 04-16-2008, 06:08 PM   #9
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H2O - my guess is that's powdered erythritol sprinkled on top.
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Old 04-17-2008, 05:57 AM   #10
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Quote:
Originally Posted by Tweaker Geek View Post
H2O - my guess is that's powdered erythritol sprinkled on top.
Thanks. I've got to get me some of this erythritol everyone speaks about.
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Old 04-24-2008, 12:02 PM   #11
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Steph, is that the Carbalose version of Kevin's flour mix?
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Old 04-27-2008, 08:51 PM   #12
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I did make this with the Carbalose version of the flour blend. I made the full recipe in a bundt pan with pecans and choc. chips.. This cake is so moist and delicious -- Try it, you'll like it!

Thanks Steph - great recipe
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Old 04-28-2008, 10:33 AM   #13
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Quote:
Originally Posted by HevinMonkey View Post
This looks wonderful and would make an awesome treat for my family! Thank you for sharing.

My question:

I don't have any Sweet One (not sure what it even is)...could someone please tell me what I could use in place of it? Thanks in advance.
Sweet One is Ace-K. You can buy it at netrition.com.

Really, you could use any sweetening blend that you prefer. I just used Scott123's because it has a cleaner finish than anything else I've tried. You could use all splenda, for example and it would still be good.
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Old 04-28-2008, 10:36 AM   #14
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Quote:
Originally Posted by H20Goddess View Post
That looks lovely. What's the white stuff you sprinkled on top? It reminds me of icing sugar (which of course is forbidden on LC).
That's powdered Erythritol. You can buy it powdered from netrition.com but I wouldn't bother if you have a grinder or blender. Just put the regular kind in the grinder and whirr into a powder.
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Old 04-28-2008, 10:39 AM   #15
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Originally Posted by Tweaker Geek View Post
I did make this with the Carbalose version of the flour blend. I made the full recipe in a bundt pan with pecans and choc. chips.. This cake is so moist and delicious -- Try it, you'll like it!

Thanks Steph - great recipe
Hey, Tweaker! I couldn't remember if I made it with the carbquik flour blend or the carbalose flour blend. I'm so glad to know that it worked out with the carbalose.

I like to make this cake over the holidays. It was so moist and lovely I was delighted. I can't wait to make it again.

But the thing I love most about this recipe is that it's really uncomplicated. I'm such a lazy cook!
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Old 04-28-2008, 10:49 AM   #16
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I'm gearing up to try this recipe. I've made Kevinpa's Chocolate Chips and have his flour blend mixed up.

My can of pumpkin is 15 oz. Do you think going with that and Scott123's sugar replacement with PolyD will be about right for moisture?

Thanks.
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Old 04-28-2008, 11:06 AM   #17
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Originally Posted by Panda120 View Post
I'm gearing up to try this recipe. I've made Kevinpa's Chocolate Chips and have his flour blend mixed up.

My can of pumpkin is 15 oz. Do you think going with that and Scott123's sugar replacement with PolyD will be about right for moisture?

Thanks.
I would actually cut back on the Poly-D unless you want a super moist fudgy cake. My guess is that it would be moist even without the poly-d because of all the pumpkin and oil.

Because I did use the poly-d I had to bake mine at a lower temperature for a little longer and watch it carefully, but it came out wonderfully.
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Old 04-28-2008, 11:13 AM   #18
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So you think using 3 oz less of pumpkin wouldn't be cutting back enough?

How much PolyD would you cut out with using 15 oz pumpkin rather than the 18 oz as the recipe says?

I know you can only guess at this.
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Old 04-28-2008, 11:22 AM   #19
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So you think using 3 oz less of pumpkin wouldn't be cutting back enough?

How much PolyD would you cut out with using 15 oz pumpkin rather than the 18 oz as the recipe says?

I know you can only guess at this.
Yikes, I'm only guessing here, but I'm going to say half.

I think it will still result in a tender crumb, and the 3oz. of missing pumpkin shouldn't be too serious of a problem. Theoretically!
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Old 04-28-2008, 12:55 PM   #20
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Thanks, stephray. I'll go with 1/2 and let you know how I make out. I'm hoping maybe I'll be able to give it a try Sunday. I appreciate your help.
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Old 04-28-2008, 08:35 PM   #21
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Panda - I used a 15 oz can of pumpkin and the full amt. of poly D - it does make the cake very moist and fudgyish(??? is that a word ). I do think you could probably get by with half though. I'll be watching for your report.

I had to slice this, wrap individual slices and freeze it - I was eating some every day! It is soooooo good!
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Old 04-28-2008, 08:46 PM   #22
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Thanks for weighing in Tweaker. I'm really hoping to make it this weekend and will definitely go with 15 oz pumpkin and 1/2 the polyd. I'll report back.
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Old 05-01-2008, 08:00 PM   #23
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Quote:
Originally Posted by stephdray View Post
My grandmother always made this cake on the holidays and I sorely missed it. This cake came out so well I would defy my own grandmother to tell that it was not her original recipe:

Ingredients:

* 3 Cups Kevin's Cake and Cookie Flour
* 2 Cups Sugar Equivalent *
* 2 tsp Baking Powder
* 2 tsp Baking Soda
* 1/2 tsp Salt
* 1/2 tsp Pumpkin Pie Spice
* 1/2 tsp Cinnamon

* 4 Eggs
* 1 Cup Oil
* 2 Cups Pumpkin Puree (or 18 oz. can)
* 1/2 Cup Unsweetened Almond Breeze Milk (if needed)
* 1 Cup Low Carb Chocolate Chips
* 1 Cup Chopped Walnuts

Directions:
  1. Preheat Oven to 350.
  2. Mix dry ingredients.
  3. Mix eggs, oil, pumpkin. If too dry, add milk. Probably not necessary.
  4. Add dry ingredients to wet and beat till blended.
  5. Add nuts and chocolate chips.
  6. Pour into greased/prepared bundt pan and bake 1hr and 10 min.
  7. If 13x 9 pan shorten bake time considerably

* I used Scott123's formula for Sugar Replacement, which is: 1/3 C Erythritol, 1/3 C Splenda Equivalent, 2 Packet Sweet One, and 2/3 C Poly-D. The pumpkin was probably more than enough to moisten this batter. The Poly-D gives both bulk and moisture to foods, but it forced me to bake this at a longer time at a lower temperature. I will probably omit it next time or cut it down significantly for a less 'pudding cake' consistency and a lighter weight crumb. But the taste of this sugar replacement formula was spot on.

Makes 16-20 servings.

Nutritional info per slice is about 280 calories, 7 net carbs (I don't count Erythritol), and if my LifeForm program is to be believed, a whopping amount of fiber (more than 30g).
Stephray, my cake came out perfect!!! It couldn't have been any better!!! I got a chance to make it today and we shared it with our neighbors tonight and they couldn't believe it was low carb.

I made the full recipe using the 15 oz. can of pumpkin. I used 2/3 cup erythritol, 2/3 cup Splenda, 4 packets of Sweet One and 2/3 cup polyD. I wasn't sure what the consistency should be and if any of the milk was needed. I hated to open an Almond Breeze for just a little bit. I had CarolynF's low carb milk made up so I ended up using 2 tablespoons of that instead.

When I make it again I won't change a thing from what I did this time. Thank you! Thank you! Thank you, Stephray for the recipe and for helping me with the adjustments.

Also thanks to Kevin for the chocolate chip recipe. They were just great in this cake.

Tweaker, I now know what you mean about freezing it! It's hard not to overindulge. Everyone, including myself, went back for seconds. (That's why there's no pics after it was cut into because we left a chunk with them and only have less than a quarter of it left.)

Note: I still don't seem to have a handle on attaching pictures. Sometimes I get them up okay but I'm not sure what I did right to get them there. It's the sizing that I have trouble with. I finally got a picture attached but only the thumbnail size pic comes up when the thumbnail pic is clicked rather than a larger version. One of these days I'll master this feature!
Attached Images
File Type: jpg IMG_1107.jpg (71.3 KB, 82 views)
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Old 05-01-2008, 08:28 PM   #24
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Stephray, my cake came out perfect!!! It couldn't have been any better!!! I got a chance to make it today and we shared it with our neighbors tonight and they couldn't believe it was low carb.
I'm so thrilled!

Quote:
I used 2/3 cup erythritol, 2/3 cup Splenda, 4 packets of Sweet One and 2/3 cup polyD.
I'm so glad you realized that the formula for the sugar replacement I gave was _per cup_. If I could go back and edit the original recipe I would, because I worry people will not realize that the formula is only for one cup of sugar replacement and not for the two called for in the recipe.

Quote:
When I make it again I won't change a thing from what I did this time. Thank you! Thank you! Thank you, Stephray for the recipe and for helping me with the adjustments.
You're so welcome. I'll tell my grandmother. She'll be tickled that people "on the internets" are enjoying her cake.

The picture is so lovely. Thank you for attaching it. It's making me hungry for pumpkin cake right now.
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Old 05-01-2008, 09:01 PM   #25
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Panda, isn't this a great cake? Mine looked exactly like yours so not only is it delish it's also very pretty!
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Old 05-02-2008, 08:08 AM   #26
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Panda, isn't this a great cake? Mine looked exactly like yours so not only is it delish it's also very pretty!
It sure is, Tweaker!

Mine came out a little darker than Stephdray's pics--almost a chocolate color. I notice that she did hers in a silicone pan. I may use my silicone bundt pan next time and see if it comes out just as well but a little lighter in color so it looks on the surface more like pumpkin. No big problem if it is dark because it is a beautiful cake just the way it is.

I just had to have a tiny sliver of it :blush:--just couldn't stand waiting until lunch time. It is a little firmer after being refrigerated overnight but it is every bit as good as it was last night.
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Old 09-18-2010, 09:10 AM   #27
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It looks like most of the people who contributed to this thread are no longer active, but I hope someone can help w/ my question about Scott123's formula for Sugar Replacement.

Quote:
Originally Posted by stephdray View Post

* I used Scott123's formula for Sugar Replacement, which is: 1/3 C Erythritol, 1/3 C Splenda Equivalent, 2 Packet Sweet One, and 2/3 C Poly-D. The pumpkin was probably more than enough to moisten this batter. The Poly-D gives both bulk and moisture to foods, but it forced me to bake this at a longer time at a lower temperature. I will probably omit it next time or cut it down significantly for a less 'pudding cake' consistency and a lighter weight crumb. But the taste of this sugar replacement formula was spot on.
Later, stephdray explains that this formula is per ONE cup sugar equivalent.

PandaD who also made the cake reported she had used the above formula for the TWO cups sugar equivalent as follows:
2/3 cup Erythritol, 2/3 cup Splenda equivalent, 4 packets Sweet one, and 2/3 cup Poly-D.

My question is about the Poly-D. She doubled the formula for each ingredient to account for the TWO cups sugar equivalent EXCEPT for the Poly-D.
Is anyone familiar with this formula? And, can you tell me why the Poly-D wasn't also doubled? Or, can someone refer me to Scott123's page or posting about this formula. I have read dozens of his posts and can't seem to find it.
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Old 09-18-2010, 09:32 AM   #28
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Hi there! I think I can explain. For general purposes, Scott's Sugar Replacement per cup in baked goods works out really well. However, Poly-D tends to have an exponential moistening effect in baked goods. So when you have a recipe that calls for -this much- poly-d, you end up having to bake at a much lower temperature for a very long time.

Consequently, because poly-d doesn't add much of the sweetness, just the texture, and this recipe already has so much pumpkin in it, we could cut back the poly-d by half to make a lighter cake. She only did this for this recipe because of the moisture in the pumpkin and because she didn't want to cook it so long.

With the full amount of poly-d in this recipe, it's still wonderful. But the cake has a denser fudgy texture. By cutting the poly-d she was able to produce a fluffier crumb.
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Old 09-18-2010, 09:38 AM   #29
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Wow! Thanks so much for the rapid reply! I was prepared to wait for days.

I'm, at this very moment, ordering the essentials based on Kevin AND Scott's fabulous and meticulous work. I had basically thrown a few tantrums and given up on baking, but I am waaaaaaaaay fired up now.

Again, thank you. I LOVE this forum!!
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Old 09-18-2010, 09:42 AM   #30
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Are you kidding? I'm always excited when anybody makes my grandma's pumpkin cake! And it's autumn, the season is perfect for it. I'm working under deadline hell right now so I have no time for baking but I'm living through you vicariously!
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