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

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