Prairie Spice Cake

A wonderful mix of Saskatchewan ingredients make this cake a great Game Day dessert!

Ingredients:

• 1/2 cup rolled oats (125 mL)
• 1 1/2 cups whole wheat flour or multigrain flour (375 mL)
• 1/4 cup barley flour (60 mL)
• 1/2 tsp salt (2 mL)
• 1 tsp ground cinnamon (5 mL)
• 1 tsp baking soda (5 mL)
• 1/4 cup flax (60 mL)
• 2 tsp baking powder (10 mL)
• 1/4 cup ground flax (60 mL)
• 1/2 cup canola oil (125 mL)
• 2 eggs (2)
• 1 tsp vanilla extract (5 mL)
• 2/3 cup honey (150 mL)
• 1 1/2 cups lentil puree* (375 mL)
• 1/2 cup raisins (125 mL)
• 1/2 cup chopped dates (125 mL)

Icing:

• 2/3 cup packed brown sugar (150 mL)
• 1/4 cup butter or margarine (60 mL)
• 2 Tbsp cream or milk (30 mL)
• 1/4 cup coconut (60 mL)
• 1/4 cup walnuts or pecans (60 mL)

Instructions:

1. In bowl combine rolled oats, whole wheat flour, barley flour, salt, cinnamon, baking soda, flax, baking powder and ground flax.

2. 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 cake pan and bake for 25 to 30 minutes in 350F (180C) oven. Icing with Broiler Icing.

3. 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.

Yield: 16 servings.

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

*To Make Lentil Puree: Wash lentils. In a sauce pan cover lentils with 3 3/4 cups (925mL) of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender about 40-50 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.

	Nutritional Analysis     Per Serving     Calories 320 cal Total Fat 14 g Saturated Fat 3 g Cholesterol 30 mg Sodium 250 mg Carbohydrates 45 g Fibre 6 g Protein 6 g

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