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Sugar-Free Butternut Pumpkin Cake Recipe Low Carb



Servings: 20


125g margarine

1/2 cup orange juice

1 cup cooked butternut pumpkin, mashed

1 cup dates, chopped

1 egg, lightly beaten

1/2 cup walnuts, chopped

1/2 tsp mixed spice

2 cups self-raising flour, sifted


Nutrition Facts


Calories 142

Fat Low

Carbohydrate 14g

Fiber Good

Cooking Methods

  1. Melt margarine then allow to cool slightly.
  2. Add orange juice, pumpkin, dates, egg, nuts and spice.
  3. Mix in sifted flour.
  4. Turn batter into lightly greased 23cm loaf tin.
  5. Bake in a moderate oven 180 degrees Celsius for 45 minutes or until skewer inserted in centre comes out clean.

Fun Facts / Cooking Tips

Cooking Tips: If you find the pumpkin is very dry for this pumpkin cake recipe, add a little skim milk to cake batter.




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