Pumpkin pudding cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour; |
| ⅓ | cup | Sugar; |
| 1 | teaspoon | Baking powder; |
| ½ | teaspoon | Baking soda; |
| ½ | teaspoon | Ground cinnamon; |
| ¼ | teaspoon | Ground cloves; |
| ½ | cup | Canned pumpkin; canned |
| ⅓ | cup | Vegetable oil; |
| 1 | large | Egg; |
| ½ | cup | Raisins; |
| 1 | cup | Orange juice;or water |
| ½ | cup | Walnuts; chopped |
Directions
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