Ingredients

Dry Ingredients
1-1/2 cups Spelt or Whole Wheat Flour
1/2 cup Oat Flour (ground rolled oats)
3 tbsp. Corn Starch
1-1/2 tsp. Baking Soda
1 tsp. Cinnamon, ground
1 tsp. Allspice, ground
1/4 tsp. Nutmeg, ground
1/4 tsp. Cloves, ground
(To enlarge the photos of the plantain date spice cake, click on the photos or links)

Liquid Ingredients
4 Plantains, ripe, peeled
3/4 cup Dates, pitted
Apple Juice

Icing Ingredients
1 cup Water
1 cup Dates, pitted
1/4 cup Sesame Seeds
1/2 tsp. Allspice, ground
1/2 tsp. Cinnamon, ground
1/8 tsp. Nutmeg, ground
1/8 tsp. Cloves, ground
(To enlarge the photos of the plantain date spice cake, click on the photos or links)

Preparation

We baked this cake in our microwave oven, but it can also be baked in a conventional oven at 350 degrees F.  If baking in a conventional oven, preheat the oven.

Place the dry ingredients in a mixing bowl and mix together thoroughly to uniformly blend in the seasoning and baking soda. If you grind your own grain, as we do in our Vita-Mix, the spelt or wheat berries and rolled oats can be ground together.

Wash and peel the plantains, break into pieces, and place in the liquid container of your blender.  Add the pitted dates, checking to make sure there are no pits or stems, cover the container, and run the blender at high speed until the contents are creamy smooth.

Pour the liquid ingredients into the mixing bowl and thoroughly mix together, adding some apple juice as necessary to obtain a workable consistency. 

Immediately pour or spoon the batter into a non-stick or lightly oiled baking pan.  For this recipe, we used our 9 inch X 12 inch silicone baking pan.

Place the baking pan in the oven and bake until the cake is springy to the touch but not firm.  This should take 10-15 minutes in the microwave oven and about twice as long in a conventional oven.

While the cake is baking, place the icing ingredients in the blender container; any remaining plantain mix in the container is ok.  Cover the container and blend at high speed until creamy smooth.

When the cake is baked, remove from the oven, and allow to cool for a few minutes.  Place a large plate over the top of the cake and holding the plate and baking pan together, turn the pan upside down so that the cake is lying on the plate and gently remove the pan from the cake.

Cut the cake exactly in half widthwise and spread a layer of icing on one of the cut halves.  Gently, with the aid of a large spatula, if necessary, turn the other half over and place on top of the iced half and make sure the halves are aligned on the sides.  Then, with the aid of a table knife or small rubber spatula, spread the icing over the sides and top of the cake.

When the cake is cooled, cut and serve. (To enlarge the photos of the plantain date spice cake, click on the photos or links)

Enjoy!

Ingredients information

Utensils and Equipment Information

| Special Recipe, Photo, and Information Directory |
| Appetizers | Beverages | Breads and Rolls | Breakfast | Desserts | Fruit Smoothies |
| Main Dishes (Entrees) | Pasta | Pizza | Salads and Dressings | Sandwiches | Soups | Side Dishes | Snacks | Ingredients Description and Photos | Utensils and Equipment | Links |

Your Comments are Welcome:

If we REALLY want God to bless America and the earth, GO VEGAN!

| Return to Ingredients | Recipes Table of Contents |

| Home Page | Animal Issues | Archive | Art and Photos | Articles | Bible | Books | Church and Religion | Discussions | Health | Humor | Letters | Links | Nature Studies | Poetry and Stories | Quotations | Recipes | What's New? |