Pumpkin Pudding Cake
Yield
12 servingsPrep
15 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ½ | cup |
canned pumpkin purée
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
orange juice
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 118 | ml |
canned pumpkin purée
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
orange juice
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
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.
