BANANA/APPLE/ZUCCHINI/SQUASH/ WHOLE WHEAT CAKE RECIPE..this is the perfect cake for when unexpected guests pop in and all you need to do is just raid your fruit bowl or vegetable rack!

Apple-Pear-Cinnamon whole wheat cake

Chocolate-apple strusal whole wheat cake

Banana-yellow squash-chocolate chip whole wheat cake

These photos show just 3 ways of making this fantastic light and airy whole wheat cake.
The list of variations is endless.


for one  13 x 9 x 2 inch pan you will  need


PRE HEAT OVEN 350F

method:
In a medium bowl beat the following

1 cup   room temp. vegetable shortening DO NOT USE MARGARINE AS IT HAS TOO MUCH WATER

 2 cups cane sugar (brown, blond or white..these are less sweet than beet sugar)

 When light and fluffy, beat in 2 large eggs.

Then add 2 cups  of any of the following:
mashed very ripe bananas, grated zucchini or summer squash. carrots,  apples and pears, any  ripe stone fruit  ( peaches, plums, apricots etc.) chopped bite size, cooked apple sauce; cooked pumpkin, yam or butternut squash mashed & etc.

Fold in 
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt

Mix well.

Add 1/4 cup milk

((At  this point you may also add any ground spices of choice, 1/2 cup any dried fruit  (apricots and dates chopped small), OR 1/2 cup chopped nuts and OR 1/2 cup chocolate chips))

Mix well then pour the batter (batter should be soft, but NOT runny)  into the greased baking dish. Level the surface.

Sprinkle with more cane sugar and or dried fruit, nuts or chocolate chips, (optional)
Bake on a lined cookie sheet for 35-45 mins..or until middle is almost set* to touch..it will set as it cools.

*The biggest problem with making whole wheat cakes is that they dry out very easily,  when overbaked, the secret is to remove, when the middle is almost set.

Place the cookie sheet and pan on a wire rack and allow to cool completely before cutting into pieces


Variations: if making a chocolate version, mix  2-3 tbsp powder cocoa with 1/4 cup hot milk or water, mix well and allow to cool before adding to the mix (instead of adding the 1/4 cup milk in the recipe).
 The same applies when using coffee crystals/powder.

You may add  ( 2 tsp) any vanilla, almond extract as needed.

In place of shortening you may use unsalted butter.
Vegetable oil  (NOT OLIVE) works well  and this actually makes a lighter crumb.

You may use ANY combination of fruit and vegetables as long as you keep it to just 2 cups total.
For the upcoming holiday season I also like to sprinkle the completely cold cake with whisky, rum or brandy  (this is of course optional).

This recipe can be doubled for 2 pans.

I have just made this one today