Pumpkin Pudding Cake

* Exported from MasterCook *

Pumpkin Pudding Cake

Recipe By : Quick & Easy Diabetic Menus by Betty Wedman, 1993
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chris's Diabetic Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup canned pumpkin -- canned
1/3 cup vegetable oil
1 large egg
1/2 cup raisins
1 cup orange juice -- or water
1/2 cup 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, raisin
s and orange juice. Beat for 3 minutes.

Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter over the nut
s. Bake for 40 to 50 minutes, until browned. Cool in the pan for 5 minutes befo
re removing. Serve warm with a spoonful of yogurt.

One serving - 195 calories, 1 starch/bread, 1 fruit, 1 fat exchange 3 grams pro
tein, 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






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