Pumpkin Pudding Cake
Ingredients| 2 cup all-purpose flour 1/3 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/2 cup canned pumpkin 1/3 cup vegetable oil 1 large egg 1/2 cup raisins 1 cup orange juice or water 1/2 cup chopped walnuts |
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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
Servings:
12
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