Black-Eyed Susan Cake
Recipe from Vegetarian Times

Pureed apricots replace much of the fat in this delicious cake and add flavor. Black-eyed peas make this cake moist.



by 1  person


add your rating
add a comment
Servings: 12
Recent Activity:
 
savings in
 
Ingredients
    Cake
    • see savings
      On Sale
      2   cups 
      dried apricots
    • see savings
      On Sale
      2   cups 
      cooked, drained and rinsed black-eyed peas
    • see savings
      On Sale
      1/4  cup 
      canola oil
    • see savings
      On Sale
      1   cup 
      packed light brown sugar
    • see savings
      On Sale
      3   
      large eggs or 3/4 cup egg substitute
    • see savings
      On Sale
      1   cup 
      whole wheat flour
    • see savings
      On Sale
      2   teaspoons 
      ground cinnamon
    • see savings
      On Sale
      1/2  teaspoon 
      ground cloves
    • see savings
      On Sale
      1 1/2  teaspoons 
      baking soda
    • see savings
      On Sale
      1/2  teaspoon 
      baking powder
    • see savings
      On Sale
      2/3  cup 
      golden or regular raisins
    • see savings
      On Sale
      1   cup 
      chopped pecans, optional
    Frosting
    • see savings
      On Sale
      1/3  
      of 8-ounce package fat-free cream cheese
    • see savings
      On Sale
      2 1/2  cups 
      confectioners' sugar
    • see savings
      On Sale
      2   teaspoons 
      lemon zest
    • see savings
      On Sale
      1   teaspoon 
      vanilla extract
    • see savings
      On Sale
      12   
      chocolate drops or stars
    • see savings
      On Sale
      32   
      dried apricots

    Directions
    1.
    Preheat oven to 375 degrees F. Grease and flour 2 8-inch cake pans, or grease and line pans with circles of parchment.
    2.
    To make Cake: Cook apricots in 2 cups water, about 12 minutes, until very soft. Measure out 1 cup apricots and liquid, and set aside. Put remaining apricots and liquid in blender, and puree. Add peas, and puree.
    3.
    Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes. Mixture will look creamy. Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.
    4.
    Pour egg mixture over puree, and fold together. Gently fold in flour mixture. Fold in raisins and pecans, if using. Pour into prepared cake pans.
    5.
    Bake 35 to 40 minutes, or until toothpick inserted in center of cake comes out clean. Remove from pans, and cool completely on wire rack.
    6.
    To make Frosting: Using an electric mixer, beat cream cheese until creamy. Beat in remaining ingredients. Frosting should be soft; it will firm upon sitting.
    7.
    Place one cake layer on plate, and spread reserved apricots evenly over it. Top with second layer. Spread frosting evenly over top and sides of cake.
    8.
    To decorate, cut apricots into slices. Place chocolate drop on cake, and arrange 8 apricot "petals" around it (skin side up). Repeat until cake is covered.
    Nutrition information
    Per Serving: cal. (kcal) 290, Fat, total (g) 6, chol. (mg) 55, sat. fat (g) 1, carb. (g) 55, fiber (g) 5, sugar (g) 35, pro. (g) 6, sodium (mg) 200, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
     Articles
    Black Eyed Pea Salad for Picnics, BBQ, Potlucks
    ..., or the company but I'm pretty sure fresh salads like this Black Eyed Pea Salad have something to do with it too.... Click here to get our black eyed pea salad recipe The ingredients for this salad are simple--black eyed... than dried black eyed peas because I think they have a fresher taste and a better texture... read more...
    Gluten Free Cake with Honey and Almonds
    ... and make her a gluten free cake for Mother's Day. To make matters more complicated for my search, she...'s on a diet so I had to find something healthy. That's how I landed on this Flourless Honey Almond Cake..., which has just 234 calories per serving. Click here to get the flourless honey almond cake recipe Right... read more...
    Dessert Tonight: Revisiting the Icebox Cake
    ...I have been a fan of the icebox cake, Better Than Robert Redford, for years. A dear friend of ours... read more...
    how tos

    shop our favorite products