Pumpkin Pudding Cake

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/2 cup	118ml	Canned pumpkin - canned
1/3 cup	78ml	Vegetable oil
1 cup	198g / 7oz	Egg (large)
1/2 cup	80g / 2.8oz	Raisins
1 cup	237ml	Orange juice or water
1/2 cup	73g / 2.6oz	Walnuts - chopped

Recipe Instructions

Preheat the oven to 350F.

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.

Source:
Quick and Easy Diabetic Menus by Betty Wedman, 1993 Dec 93

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