Yield:
12 ServingsIngredients:
| 2 | c | All-purpose wheat flour, flour |
| 1/3 | c | sugars sugar |
| 1 | ts | baking powder |
| 1/2 | ts | baking soda baking soda |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/2 | c | Canned pumpkin; canned |
| 1/3 | c | oil, vegetable vegetable oil |
| 1 | lg | egg |
| 1/2 | c | raisins, seed raisins |
| 1 | c | orange juice orange juice |
| or water | ||
| 1/2 | c | walnuts, walnuts; chopped |
Preparation for Low Fat and Healthy Pumpkin pudding cake Recipe:
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.
Cooking Time: 50 mins
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