Black-Eyed Susan Cake Recipe

Name: Black-Eyed Susan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 2 cups dried apricots; 2 cups water; 2 cups black-eyed peas, cooked, drained and rinsed; 1/4 cup vegetable oil; 1 cup brown sugar, packed; 3 eggs or 3/4 cup egg substitute; 1 cup whole wheat flour; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 2/3 cup raisins (regular or golden); 1 cup pecans, chopped (optional); FROSTING; 2 5/8 ounces fat free cream cheese (1/3 of an 8 oz package); 2 1/2 cups powdered sugar; 2 teaspoons lemons, zest of; 1 teaspoon vanilla extract; OPTIONAL DECORATIONS; 12 Hershey chocolate kisses or 12 chocolate stars; 32 dried apricots

Servings: persons

CAKE
2 cups dried apricots
2 cups water
2 cups black-eyed peas, cooked, drained and rinsed
1/4 cup vegetable oil
1 cup brown sugar, packed
3 eggs or 3/4 cup egg substitute
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2/3 cup raisins (regular or golden)
1 cup pecans, chopped (optional)
FROSTING
2 5/8 ounces fat free cream cheese (1/3 of an 8 oz package)
2 1/2 cups powdered sugar
2 teaspoons lemons, zest of
1 teaspoon vanilla extract
OPTIONAL DECORATIONS
12 Hershey chocolate kisses or 12 chocolate stars
32 dried apricots

1
["Preheat oven to 375u00b0F.", "Grease and flour two 8-inch cake pans, or grease and line with circles of parchment paper.", "CAKE: Cook apricots in 2 cups water, about 12 minutes, until very soft.", "Measure out 1 cup apricots and liquid; set aside.", "Put remaining apricots and liquid in blender and puree.", "Add peas to blender and puree again.", "Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes or until creamy.", "Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.", "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.", "Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.", "Remove from pans and cool completely on wire racks.", "FROSTING: Beat cream cheese in mixer until creamy.", "Beat in remaining ingredients. Frosting will be soft but it will firm upon standing.", "Place one cake layer on plate and spread reserved apricots over it.", "Top with second layer.", "Spread frosting over top and sides of cake.", "TO DECORATE: Cut apricots into slices.", "Place chocolate kiss or star on cake, and arrange 8 apricot ""petals"" around it, skin side up.", "Repeat until cake is covered."]

2839

kcal

Calories

142

Fat

355

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: CAKE, 2 cups dried apricots, 2 cups water, 2 cups black-eyed peas, cooked, drained and rinsed, and more.

Yes, Black-Eyed Susan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Eyed Susan Cake

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