Chameleon Spice Cake

Source: Diet for a Small Planet
Date: December 28, 2017
Yield: 12 servings
Time needed:1 hour + time to cool & add icing

I tried the banana version of this versatile cake. The cake itself was ok, but rather humdrum. A lighter flour, such as unbleached white flour might have let the taste of the spices come through better.
I made the icing, but threw it out; powdered milk is no good substitute for icing sugar!!! The icing you see in the photo was a more standard recipe and much better tasting.

Chameleon Spice Cake (banana)

Chameleon Spice Cake
1/2 cup honey
1/2 cup oil
3 eggs
2 tsp. vanilla
1/2 cup low-fat milk or buttermilk
2 cups whole wheat pastry flour
1/2 cup soy flour
1/2 cup instant dry milk powder
1/2 cup wheat germ
2 tsp. baking powder
2/3 cups ground sunflower seeds or chopped nuts

For apple spice cake
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2-3 cups finely chopped, cored, but unpeeled apples

For banana spice cake
Spices as for apple cake
Replace apples with 1 1/2 cups mashed banana (about 3 medium bananas)

For carob cake
No spices or fruit.
Use 1/2 cup carob powder and 1 tsp. instant coffee dissolved in 1/3 cup water

For icing
2 Tbsp. softened margarine
1/4 cup honey
1 tsp. vanilla
2 to 3 Tbsp. low-fat milk or buttermilk
dash each cinnamon, nutmeg and allspice

For apple or banana cake:
1 cup instant dry milk powder

For carob cake:
2/3 cup instant dry milk powder
1/4 cup carob powder

Preheat oven to 350oF.

In a large bowl cream honey and oil together.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and liquid milk.

In a separate bowl, mix together flours, milk powder, wheat germ and baking powder.

For apple cake: add spices to dry ingredients.
Add dry ingredients gradually to liquid ingredients mixing well. Add more liquid milk if necessary to get a good consistency.
Fold in fruit and sunflower seeds or nuts.

For banana cake: as for apple cake

For carob cake:
Add carob/coffee mix to liquid ingredients and complete as for other cakes.

Pour batter into a 9” x 13” in pan and bake until a toothpick comes out clean (about 45 minutes).

For icing, cream together margarine, honey and vanilla.
Beat in liquid and dry milk, adjusting quantities for consistency.
Beat in spices.

Variation: substitute fruit juice for liquid milk and grated orange rind for spices.

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