This is a variation of King Arthur's Original Cake-Pan Cake recipe. Tomato juice (see ingredients list below) sounds a bit far out, but actually makes one of the best variations we've tried. It gives the cake depth and accentuates its spiciness. About 160 calories per serving.

1 1/2 cups King Arthur Traditional Whole Wheat Flour
1 cup brown sugar, packed (this will mix better with the wet rather than dry ingredients)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
(or your choice of other spice)
1 teaspoon vanilla
6 tablespoons vegetable oil
1 cup buttermilk or tomato juice (no vinegar this time; buttermilk or tomato juice does the same job)
1 cup grated carrot, raisins, chopped apple, nuts, or whatever strikes your fancy for a final wallop of vitamins and fiber

Preheat your oven to 350°F.

Measure all the dry ingredients into an 8 or 9-inch round or square cake pan. Blend these together thoroughly with a fork and scoop out two holes, or indentations.

Pour the vanilla into the hole, the vegetable oil into the second.

Take the cup of cold liquid (buttermilk or tomato juice) and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended.

Bake for 30 to 40 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!)

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.