Pumpkin Pudding Cake

12 Servings

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Pumpkin Pudding Cake Ingredients

2 c All-purpose flour;	1/2 c Canned pumpkin; canned
1/3 c Sugar;	1/3 c Vegetable oil;
1 ts Baking powder;	1 lg Egg;
1/2 ts Baking soda;	1/2 c Raisins;
1/2 ts Ground cinnamon;	1 c Orange juice;or water
1/4 ts Ground cloves;	1/2 c Walnuts; chopped

Instructions for Pumpkin Pudding Cake

Preheat the oven to 350 F. Combine the flour, sugar, baking powder, baking soda, cinnamon and cloves in a bowl. Stir to mix. Add the pumpkin, oil, egg, raisins and orange juice. Beat for 3 minutes. Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter over the nuts. Bake for 40 to 50 minutes, until browned. Cool in the pan for 5 minutes before removing. Serve warm with a spoonful of yogurt. One serving - 195 calories, 1 starch/bread, 1 fruit, 1 fat exchange 3 grams protein, 28 grams carbohydrate, 7 grams fat, 62 mg sodium Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier Dec 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: CakeCuisine: Uncategorized

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