“Here is a cake that needs no icing with its moisture content enough to satisfy your dessert requirements and a grainy texture to make it a healthy choice for todays modern family.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. 2. Grease and flour a 13" by 9" by 2" baking pan and set aside.
  3. 3. In a large saucepan put black eyed peas in with cold water and rinse well.
  4. 4. Measure 2 cups of cold water and add to peas bringing them to a boil and then simmer for 1/2 hour.
  5. 5. When peas have cooled puree them with a potato masher and measure out 1 cup of peas and set aside.
  6. 6. In a medium size bowl combine dry ingredients and butter together and then using a pastry blender cut in the butter until it is fine grained with dry ingredients.
  7. 7. In a large mixing bowl combine eggs and milk adding the tomato ketchup and applesauce mixing together to make a smooth batter.
  8. 8. Add the cake mix dry ingredients to the batter and whisk until flour is all absorbed and mixture is smooth.
  9. 9. Add pureed peas to batter and stir with a wire whisk until batter is free of lumps.
  10. 10. Stir in celery seed and mix until just combined.
  11. 11. Pour batter into prepared cake pan and place in preheated oven.

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