Pretty Black Eyed Pea Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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PRETTY BLACK EYED PEA CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Daly Estate in Fort Worth, Texas in 1992. Ingredients:
3 cups black eyed peas cooked and pureed in blender |
2 cups flour |
1/2 teaspoon baking powder |
2 teaspoons soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
3 large eggs at room temperature |
2 cups granulated sugar |
3/4 cup vegetable oil |
4 ounce jar baby food carrots |
1/2 cup crushed pineapple drained |
1/2 cup cherries chopped |
1/2 cup chopped almonds |
frosting |
1 cup butter |
8 ounces cream cheese softened |
1 teaspoon vanilla |
2 cups sifted powdered sugar |
1 teaspoon orange juice |
Directions:
1. Combine flour, soda, baking powder, salt, and spices.
2. Beat eggs then add sugar, oil and vanilla and beat until smooth.
3. Stir in peas and remaining ingredients.
4. Pour into two round cake pans and bake at 350 for 40 minutes.
5. To make frosting combine all ingredients until spreading consistency.
6. Spread over cooled cake.
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