*  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
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving