8 responses

  1. Anonymous
    January 24, 2005

    Great first post. Reducing 25% of the 1C of brown sugar would not effect the texture drastically, but I will affect the taste of cake itself quite a bit. Maybe you could use white granulated sugar and molasses to make your own “brown sugar”? I’m not sure how much goes into the sugar, but it should be listed on the label of molasses. That way, you can control the amount of sugar, as well as increase the liquid content with the molasses.

    Vegetarian Times is a great magazine, but I their reliance on packaged imitaion meat products a bit unsettling as it were. Still, I look foward to getting it in my mailbox every month.

    Allen Wong (The Impetuous Epicure)

  2. Katie
    January 25, 2005

    What an interesting cake — and a creative entry for IMBB! I’m glad to have found your new blog, and look forward to reading more from you.

  3. Anonymous
    January 25, 2005

    Hello Jessica,

    What a great first post! Your cake sounds so interesting- I might just try your suggestion and make muffins some morning.

    Thanks for posting and congrats on your new blog!

    Cheers,
    Moira
    http://whowantsseconds.typepad.com

  4. Cathy
    January 26, 2005

    Hi Jessica! I hope if you get around to trying your “Chinese-ified” version of the cake you’ll do another post about it! I was interested to read about experience with this cake – it sounds like it ought to taste good, so maybe with a little tweaking… Anyway, I enjoyed your post very much – thanks so much for participating in IMBB 11!

    Cathy

  5. Anonymous
    January 27, 2005

    Wow, sounds very interesting and I really love the photo of the frosted and decorated cake. Too bad you didn’t get the results you were looking for and that the recipe was so tricky! I’d like to make that for my mom, as she loves black-eyed susans…not sure I want to after your review…if I do, I’ll let you know how it works out. I suppose I could always decorate a different cake like that as well. :) I’ll be looking forward to seeing some of your other recipes from trusted sources!
    Alice

  6. Lynn
    January 27, 2005

    What an eye-catching cake. Too bad you didn’t make the icing. I was going to ask you if it was too sweet, cos it seems to have a lot of sugar in it. If I ever find black-eyed peas in Japan, I’ll give this recipe a try. Thanks for sharing!

  7. Rachel
    April 4, 2005

    Hey Jessica,

    I had a fat wedge of Lynn’s butterflied version of your cake this weekend and I was thoroughly impressed. I couldn’t get over the fact that it was whole wheat flour and yet the cake texture was quite delicate and moist. I loved the clear apricot flavor as well. Yum!

  8. Nick
    March 9, 2008

    I’ve never seen such a healthy looking cake before. How does it taste overall? I suppose with a good enough icing anything tastes good. My guess is it is probably a little bit dense but is it moist enough? Maybe add some peanut butter to give it some great flavor! That’s how I made an awesome batch of muffins, replaced the oil with peanut butter and they came out better: Cinnamon Raisin Peanut Butter Peach Bran Muffins to be exact =).

    The Peanut Butter Boy

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