---------- 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