Pumpkin Pudding Cake


2 cup 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, 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.

Diabetic exchange 1 starch, 1 fruit, 1 fat

Contributor: Quick & Easy Diabetic Menus

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