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: 2 cups dried apricots; 2 cups cooked, drained and rinsed black-eyed peas; 1/4 cup canola oil; 1 cup packed light brown sugar; 3 large eggs or 3/4 cup egg substitute; 1 cup whole wheat flour; 2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1 1/2 tsp. baking soda; 1/2 tsp. baking powder; ⅔ cup golden or regular raisins; 1 cup chopped pecans, optional; 13 of 8-oz. pkg. fat-free cream cheese; 2 1/2 cups confectioners sugar; 2 tsp. lemon zest; 1 tsp. vanilla extract; 12 chocolate drops or stars; 32 dried apricots

Servings: persons

2 cups dried apricots
2 cups cooked, drained and rinsed black-eyed peas
1/4 cup canola oil
1 cup packed light brown sugar
3 large eggs or 3/4 cup egg substitute
1 cup whole wheat flour
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 1/2 tsp. baking soda
1/2 tsp. baking powder
⅔ cup golden or regular raisins
1 cup chopped pecans, optional
13 of 8-oz. pkg. fat-free cream cheese
2 1/2 cups confectioners sugar
2 tsp. lemon zest
1 tsp. vanilla extract
12 chocolate drops or stars
32 dried apricots

1
Preheat oven to 375F.
2
Grease and flour 2 8-inch cake pans, or grease and line pans with circles of parchment.
3
To make Cake: Cook apricots in 2 cups water, about 12 minutes, until very soft.
4
Measure out 1 cup apricots and liquid, and set aside.
5
Put remaining apricots and liquid in blender, and puree.
6
Add peas, and puree.
7
Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes.
8
Mixture will look creamy.
9
Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.
10
Pour egg mixture over puree, and fold together.
11
Gently fold in flour mixture.
12
Fold in raisins and pecans, if using.
13
Pour into prepared cake pans.
14
Bake 35 to 40 minutes, or until toothpick inserted in center of cake comes out clean.
15
Remove from pans, and cool completely on wire rack.
16
To make Frosting: Using an electric mixer, beat cream cheese until creamy.
17
Beat in remaining ingredients.
18
Frosting should be soft; it will firm upon sitting.
19
Place one cake layer on plate, and spread reserved apricots evenly over it.
20
Top with second layer.
21
Spread frosting evenly over top and sides of cake.
22
To decorate, cut apricots into slices.
23
Place chocolate drop on cake, and arrange 8 apricot petals around it (skin side up).
24
Repeat until cake is covered.

4081

kcal

Calories

246

Fat

418

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 18 ingredients. The key ingredients include: 2 cups dried apricots, 2 cups cooked, drained and rinsed black-eyed peas, 1/4 cup canola oil, 1 cup packed light brown sugar, 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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