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PUMPKIN SPICE CAKE




Source of Recipe


The Diabetic Gourmet Magazine






Recipe Introduction


Serves: 20





List of Ingredients



• 1-1/4 cups each: unbleached and whole wheat flour
  
• 1 tablespoon baking powder
  
• 1 teaspoon baking soda
  
• 1-1/2 teaspoons ground cinnamon
  
• 1/2 teaspoon ground cloves
  
• Sugar substitute equal to 1/2 cup brown sugar (ie: 1/2 cup Brown SugarTwin)
  
• 2 eggs
  
• 1-1/2 cups nonfat milk
  
• 2 tablespoons canola oil
  
• 3 tablespoons honey (OR equivalent amount of sugar substitute, ie: 3 T. Brown SugarTwin)
  
• 1-1/2 cups canned plain pumpkin
  
• 1 tablespoon fine grated orange rind
  
• 1/2 cup raisins
  
• 1/2 cup chopped walnuts, optional
  
• 1 medium unpeeled apple, coarsely grated (OR substitute 1/2 cup canned plain pumpkin)
  






Instructions



1. In a large mixing bowl, mix flours, baking powder, baking soda, cinnamon, cloves, and sugar substitute.
   
2. In a blender, mix eggs, milk, oil, honey, pumpkin, and orange rind. Add to flour mixture with raisins, nuts(if used) and grated apple. Stir to mix.
   
3. Pour into a 9" by 13" baking dish sprayed with nonstick spray. Bake in a preheated 400 degree F. oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.
   






Final Comments


Nutritional Information Per Serving:
Calories:108; Fat: 2.2 grams; Carbohydrates: 19.5 grams; Protein: 3.34 grams; Sodium: 123 mg; Cholesterol: 21.6 mg
Exchanges: 1 Bread, 1/2 Fat