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Pumpkin Pudding Cake

Source: recipesource.com - adapted

2 c All-purpose flour
1/3 c Sugar
1 ts Watkins Baking Powder ~ aluminum free
1/2 ts Baking soda
1/2 ts Watkins Pure Ground Cinnamon
1/4 ts Watkins Pure Ground Cloves
1/2 c Canned pumpkin
1/3 c Watkins Original Grapeseed Oil
1 lg Egg
1/2 c Raisins
1 c Orange juice - or water
1/2 c 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.

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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