Pumpkin Pudding Cake

---------- Recipe via Meal-Master (tm) v8.04

Title: Pumpkin Pudding Cake
Categories: Diabetic, Cakes, Desserts
Yield: 12 servings

2.00 c All-purpose flour;
0.33 c Sugar;
1.00 ts Baking powder;
0.50 ts Baking soda;
0.50 ts Ground cinnamon;
0.25 ts Ground cloves;
0.50 c Canned pumpkin; canned
0.33 c Vegetable oil;
1.00 lg Egg;
0.50 c Raisins;
1.00 c Orange juice;or water
0.50 c Walnuts; chopped

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

-----