Prairie Spice Cake

• 1/2 cup (125 mL) rolled oats 
•  1 1/2 cups (375 mL) whole wheat flour or multigrain flour
•  1/4 cup (60 mL) barley flour
•  1/2 tsp (2 mL) salt
•  1 tsp (5 mL) ground cinnamon
•  1 tsp (5 mL) baking soda 
•  1/4 cup (60 mL) flax 
•  2 tsp (10 mL) baking powder
•  1/4 cup (60 mL) ground flax
•  1/2 cup (125 mL) canola oil
•  2 eggs
•  1 tsp (5 mL) vanilla extract
•  2/3 cup (150 mL) honey
•  1 1/2 cups lentil puree*
•  1/2 cup (125 mL) raisins
•  1/2 cup (125 mL) chopped dates
•  Icing
• 2/3 cup (150 mL) packed brown sugar
• 1/4 cup (60 mL) margarine
• 2 Tbsp (30 mL) cream or milk
• 1/4 cup (60 mL) coconut
• 1/4 cup (60 mL) walnuts or pecans 

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.

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 (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.

Recipe courtesy of CanolaInfo.