Recipe - Pumpkin Pudding Cake

2 cup Allpurpose flour;
1/3 cup Sugar;
1 teaspoon Baking powder;
One half teaspoon Baking soda;
One half teaspoon Ground cinnamon;
One fourth teaspoon Ground cloves;
One half cup Canned pumpkin; canned
1/3 cup Vegetable oil;
1 lg Egg;
One half cup Raisins;
1 cup Orange juice;or water
One half 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.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip