![]() |
|
|
FAQ | Search | Today's Posts | Mark Forums Read |
![]() |
|
Thread Tools | Display Modes |
![]() |
#1 |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
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:
* 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 02:06 PM.. |
![]() |
![]() |
Sponsored Links
|
![]() |
#6 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
|
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.
__________________
BARBOS LOWCARB kITCHEN |
![]() |
![]() |
![]() |
#7 |
Senior LCF Member
Join Date: Feb 2005
Location: Nova Scotia, Canada
Posts: 109
Gallery: H20Goddess
Stats: 181/140/140, 5'9
WOE: LC / Whole Foods
Start Date: Jan 10, 2005
|
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).
|
![]() |
![]() |
![]() |
#8 | |
Senior LCF Member
Join Date: Aug 2005
Location: ~ Heart's in Texas ~
Posts: 365
Gallery: HevinMonkey
Stats: SZ 16/SZ 8/SZ 6, 5'8
WOE: Atkins
Start Date: Re-Induct and Quit Aspartame March 2008
|
Quote:
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.
__________________
[COLOR="Magenta"] Kimber [/COLOR] "My Grace is sufficient for you for my power is made perfect in weakness." 2 Corinthians 12:9-10 ![]() ![]() |
|
![]() |
![]() |
![]() |
#9 |
Very Gabby LCF Member!!!
|
H2O - my guess is that's powdered erythritol sprinkled on top.
__________________
HAPPY TO BE A LOW-CARBER! ![]() 2015--Recipe for Success: Plan! Certainty of Success: Follow Plan! Note to self: Ya gotta stick with the plan!! ![]() |
![]() |
![]() |
![]() |
#10 | |
Senior LCF Member
Join Date: Feb 2005
Location: Nova Scotia, Canada
Posts: 109
Gallery: H20Goddess
Stats: 181/140/140, 5'9
WOE: LC / Whole Foods
Start Date: Jan 10, 2005
|
Quote:
|
|
![]() |
![]() |
![]() |
#12 |
Very Gabby LCF Member!!!
|
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 ![]()
__________________
HAPPY TO BE A LOW-CARBER! ![]() 2015--Recipe for Success: Plan! Certainty of Success: Follow Plan! Note to self: Ya gotta stick with the plan!! ![]() |
![]() |
![]() |
![]() |
#13 | |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
Quote:
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. |
|
![]() |
![]() |
![]() |
#14 | |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
Quote:
|
|
![]() |
![]() |
![]() |
#15 | |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
Quote:
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! |
|
![]() |
![]() |
![]() |
#17 | |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
Quote:
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. |
|
![]() |
![]() |
![]() |
#19 | |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
Quote:
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! |
|
![]() |
![]() |
![]() |
#20 |
Senior LCF Member
Join Date: Oct 2006
Location: Saratoga County, NY
Posts: 145
Gallery: Panda120
WOE: Low Carb
Start Date: May, 2000
|
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.
|
![]() |
![]() |
![]() |
#21 |
Very Gabby LCF Member!!!
|
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 had to slice this, wrap individual slices and freeze it - I was eating some every day! It is soooooo good!
__________________
HAPPY TO BE A LOW-CARBER! ![]() 2015--Recipe for Success: Plan! Certainty of Success: Follow Plan! Note to self: Ya gotta stick with the plan!! ![]() |
![]() |
![]() |
![]() |
#23 | |
Senior LCF Member
Join Date: Oct 2006
Location: Saratoga County, NY
Posts: 145
Gallery: Panda120
WOE: Low Carb
Start Date: May, 2000
|
Quote:
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! |
|
![]() |
![]() |
![]() |
#24 | |||
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
Quote:
Quote:
Quote:
The picture is so lovely. Thank you for attaching it. It's making me hungry for pumpkin cake right now. |
|||
![]() |
![]() |
![]() |
#25 |
Very Gabby LCF Member!!!
|
Panda, isn't this a great cake? Mine looked exactly like yours so not only is it delish it's also very pretty!
__________________
HAPPY TO BE A LOW-CARBER! ![]() 2015--Recipe for Success: Plan! Certainty of Success: Follow Plan! Note to self: Ya gotta stick with the plan!! ![]() |
![]() |
![]() |
![]() |
#26 | |
Senior LCF Member
Join Date: Oct 2006
Location: Saratoga County, NY
Posts: 145
Gallery: Panda120
WOE: Low Carb
Start Date: May, 2000
|
Quote:
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. |
|
![]() |
![]() |
![]() |
#27 | |
Senior LCF Member
Join Date: Sep 2010
Location: Louisiana
Posts: 291
Gallery: slbbw
Stats: 234/170/150
WOE: Low Carb <30
Start Date: 1977,2000,Apr,2010
|
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:
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. ![]() |
|
![]() |
![]() |
![]() |
#28 |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
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. |
![]() |
![]() |
![]() |
#29 |
Senior LCF Member
Join Date: Sep 2010
Location: Louisiana
Posts: 291
Gallery: slbbw
Stats: 234/170/150
WOE: Low Carb <30
Start Date: 1977,2000,Apr,2010
|
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!! |
![]() |
![]() |
![]() |
#30 |
Senior LCF Member
Join Date: Sep 2003
Location: Baltimore
Posts: 969
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
|
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!
|
![]() |
![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|