Title: Pumpkin Test Cake
Categories: Cake Diet Raisin Nut
Yield: 12 Servings
| FROM JONI'S KITCHEN |
| 3 | c | Sugar or 2 cups Brown sugar |
| 4 | | Eggs- or egg beaters |
| 1 | c | Oil- or Canola |
| 2 | c | Pumpkin |
| 2/3 | c | Water or orange juice |
| 1 | ts | Vanilla |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 3 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1 1/2 | c | Raisins |
| 1 | c | Nuts;chopped |
Preheat oven to 350 degrees DO NOT GREASE PAN Put paper in bottom of Tube
pan or 2 loaf pans. Mix sugar, oil and egg or egg beaters, add juice and
vanilla, Mix dry ingred and alternate with juice to creamed mixture. Than
add your raisins and nuts if you want them. I also tried 1 cup well drained
pineapple instead of Raisins. Very moist and good. I also used mixed
chopped dry fruit, also very good. Lo in Cholesterol. I keep trying to make
each recipe as low in Cholesterol as I can get it. Bake in 350 degree oven
for 1 1/2 hours or until done.