Black-eyed Susan Cake

“This is a recipe that I haven't tried, but it caught my eye and my imagination, so I don't want to lose sight of it. It comes from Vegetarian Times and contains black-eyed peas! If you do the optional decorations, it is a beautiful and show-stopping cake.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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