Doughy Pumpkin Cake

Both hubby and I had cravings for something made out of pumpkin. I knew that I still have an organic one in cans stored in our little pantry. So I decided to look for a recipe from a Diabetic Booklets that hubby collected. I found one but as usual, the recipe calls for an artificial sweetener. So I decided to modify few things making my cake doughy. But we both love it. It has a very different taste, not to sweet and really satisfies ones cravings inside.

Here is the list of things you need in order to try this:

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon No Salt Baking Soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• ½ teaspoon No Salt Baking Powder
• ½ teaspoon Salt Substitute
• ½ cup regular white sugar
• ½ cup canola oil
• 1 cup unsweetened (homemade) applesauce
• 1 can (15 ounces) solid pumpkin (about 2 cups)
• ¾ cup egg substitute

Here is how to do it:

• Preheat oven to 325º F. Coat 12X7-inch pan with nonstick cooking spray. Then set aside.

• Combine flour, cinnamon, baking soda, nutmeg, cloves, ginger, baking powder and salt in a medium bowl. Mix well and set aside.

• Beat sugar, oil and applesauce in a large bowl with electric mixer at medium speed until smooth.

• Beat in pumpkin and egg substitute until well blended.

• Gradually pour in flour mixture to pumpkin mixture beating until just blended.

• Pour into prepared pan. Bake for an hour or until toothpick inserted into center comes out clean. Cool completely in pan.

This is good to eat with tea.