Black-eyed Susan Cake

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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