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Cakes

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By Fabiola Padron, Carlos Eduardo Marsik, commented on May 3 2013
In Business Directory
LITE YUMMIES -  239-248-5079 http://www.liteyummies.com  »
By Udut, Kenneth, edited on Apr. 13 2010
In Collier County Business Directory
BELLABOO CAKES -  info@bellaboocakes.com  »
By Udut, Kenneth, edited on May 7 2009, 444
In Press Releases and Company Profiles
Pumpkin Fruitcake
-  Yield: 16 servings

1/2 c Unswt. apple orange juice; 1 ts Baking powder;
1/2 c Raisins; 1 ts Ground cinnamon;
1 c Dried figs; Chopped 1/2 ts Ground nutmeg;
1 c Pumpkin; cooked or canned 1/4 ts Ground allspice
2 tb Sugar; 1/8 ts Ground cloves;
1/4 c Vegetable oil; 1/2 c Walnuts; chopped
1 1/2 c Whole wheat flour; Orange; rind grated
1 ts Baking soda (2 ts dry)

Combine the juice, raisins and figs in a bowl. Let stand for 1 hour
or overnight.

Beat together the pumpkin, sugar and oil. Stir in the fruit mixture.
Add the flour, baking soda, baking powder and spices. Mix well. Add
the nuts and orange rind. Stir to blend well.

Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in
325 F oven for 40 to 45 minutes, or until a toothpick inserted into
the center comes out clean. Let cool in the pan for 5 min.

Remove from pan and cool thoroughly on a wire rack. Wrap in foil and
refrigerate until ready to use.

1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26
grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221
mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986
Shared by Elizabeth Rodier, Nov 93.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Pumpkin Pudding Cake
-  Yield: 12 servings

2 c All-purpose flour; 1/2 c Canned pumpkin; canned
1/3 c Sugar; 1/3 c Vegetable oil;
1 ts Baking powder; 1 lg Egg;
1/2 ts Baking soda; 1/2 c Raisins;
1/2 ts Ground cinnamon; 1 c Orange juice;or water
1/4 ts Ground cloves; 1/2 c 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

By simplify3, published on Aug. 31 2007, 444
In Recipes
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