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.



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