Oatmeal Spice Cake
Guests will never know that this delicious spice cake contains pureed lentils.
Makes: 16 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: USA Dry Pea & Lentil Council
Featured In: Tennessee Home & Farm
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: USA Dry Pea & Lentil Council
Featured In: Tennessee Home & Farm
Ingredients
Cake:
- 1½ cups boiling water
- 1 cup instant oatmeal
- ¾ cup margarine or butter
- ½ cup lentil puree (see below)
- 2 eggs, slightly beaten
- 1 cup brown sugar
- 1 cup sugar
- pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1¾ cups unbleached white flour
Topping:
- 6 tablespoons butter, melted
- ½ cup sugar
- ¼ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup coconut, shredded
- 1 cup nuts, chopped
Instructions
- For lentil puree: Add 2½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or puree lentils with a blender, food processor or potato masher. Puree should be consistency of canned pumpkin. Add water to thin if needed.
- Preheat over to 350 degrees.
- Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.
- Pour batter into a greased and floured 13-by-9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.
- Heat all topping ingredients in a saucepan; do not boil.
- Spread topping evenly over the cake. Place it under broiler, 4-6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.
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