Ingredients
- 1½ cups pumpkin
- 3 eggs
- 1¼ cups low-sugar syrup
- 1 cup sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- Powdered sugar
Directions
Preheat oven to 350°F. Oil Bundt cake pan or 9" × 13" baking pan. Beat together pumpkin, eggs, syrup, sugar, and vegetable oil. Add flour, baking powder, baking soda, cinnamon, and cloves. Beat until smooth. Pour into prepared pan. Bake 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan. When completely cool, sprinkle with powdered sugar.
Makes 16 servings.
Nutrition Facts
- One serving = 2 carbohydrates (or 1 starch + 1 fruit) + 2 fats
- Calories per serving = 261
- Protein 3 g
- Carbohydrates 37 g
- Fat 12 g
- Sodium 127 mg
- Cholesterol 61 mg
Excerpted From:
From Fast and Simple Diabetes Menus. Copyright © 2004 by Betty Wedman-St. Louis. All Rights Reserved. Used by arrangement The McGraw-Hill Companies.
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