Prairie Spice Cake

Spice up your day with this delightful Prairie Spice Cake! This cake is a delicious way to enjoy the flavours of fall.

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Course: Dessert

Preparation: Bake

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Ingredients

Spice Cake

1/2 cup rolled oats
1 1/2 cups whole wheat flour or multigrain flour
1/4 cup barley flour
1/2 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
1/4 cup flax
2 tsp baking powder
1/4 cup ground flax
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
2/3 cup honey
1 1/2 cups lentil puree*
1/2 cup raisins
1/2 cup chopped dates

Icing

2/3 cup packed brown sugar
1/4 cup non-hydrogenated canola margarine
2 Tbsp cream or milk
1/4 cup walnuts or pecans

Imperial - Metric

Instructions

In bowl combine rolled oats, whole wheat flour, barley flour, salt, cinnamon, baking soda, flax, baking powder and ground flax.
In another bowl mix together canola oil, eggs, vanilla extract, honey and 1 cup (250 mL) lentil puree. Mix and add remaining 1/2 cup (125 mL) of lentil puree. Combine flour mixture, raisins and dates to lentil puree. Spread mixture into a 9 x 13 (22 x 33 cm) cake pan and bake for 25 to 30 minutes in 350 °F (180 °C) oven. Icing with Broiler Icing.
To make icing: Combine all ingredients together in small saucepan. Heat and stir until hot and sugar is dissolved. Spread over cake. Return to oven until it bubbles well, about 3 to 5 minutes.

Notes

Can substitute cake pan for fluted 8 cup (4 L) bundt pan.

*To Make Lentil Puree: Wash 1 1/2 cups (375 mL) lentils. In a sauce pan cover lentils with 3 3/4 cups (925 mL) of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender about 40 to 50 minutes. Drain, reserving the stock. Blend lentils, adding enough stock to make puree the consistency of canned pumpkin. As puree forms, stop and mix often until puree is smooth.

Nutrition Facts

Prairie Spice Cake

Serving Size

1 piece

Amount per Serving

Calories

386

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

249

Potassium

399

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.