Pumpkin Pudding Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cakes