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Rolled Wheat Spice Cake

Cake:
1 cup rolled wheat*
1 ½cups all-purpose flour
1 ½cups boiling water
1   teaspoon soda
¾cup granulated sugar
¼ teaspoon nutmeg
1 cup brown sugar
½ teaspoon salt
½cup margarine
½teaspoon cinnamon
2 eggs
1 teaspoon vanilla

Topping: (Optional)
½ cup brown sugar
½ cup chopped pecans
¼ cup margarine
¾ cup coconut
3 tablespoons
1% milk
 

Preheat oven to 350ºF. Lightly coat 13x9-inch pan with cooking spray. Soak rolled wheat in boiling water 15 minutes. Beat together granulated sugar, brown sugar, margarine and eggs until light and fluffy. Stir together flour, soda, nutmeg, salt and cinnamon. Add to mixture with rolled wheat and vanilla; mix until blended. Pour batter into prepared pan. Bake 30-35 minutes or until cake is done. If desired, in small saucepan, combine topping ingredients. Cook until mixture boils, stirring constantly. Spread over warm cake; broil 2 minutes or until lightly browned. Watch carefully to avoid over-browning. Makes 18 servings.

Variations: In cake, substitute 1 ½ cups hot orange juice for 1 ½ cups boiling water. In topping, substitute 3 tablespoons orange juice for 3 tablespoons milk. 

Nutritional Analysis: One serving without topping provides 166 calories, 2 g protein, 28 g carbohydrates, 6 g fat, 24 mg cholesterol, 1 g dietary fiber, 16 mg calcium, 67 mg potassium and 189 mg sodium. 

*Old Fashioned Oats may be substituted in equal proportions for rolled wheat. Rolled wheat can be found in supermarkets, food cooperatives, health food stores or may be ordered from the American White Wheat Producers Association, P.O. Box 326, Atchison, KS 66002. Phone: 1-800-372-4422.