Title: Pumpkin Pudding Cake
Categories: Cake
Yield: 12 Servings

2	c	All-purpose flour
1/3	c	Sugar
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Ground cinnamon
1/4	ts	Ground cloves
1/2	c	Canned pumpkin
1/3	c	Vegetable oil
1	lg	Egg
1/2	c	Raisins
1	c	Orange juice or water
1/2	c	Chopped walnuts

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

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