Pumpkin Pudding Cake Recipe
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Pumpkin Pudding Cake
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
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 |
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