1 1/2 cups whole wheat flour
3/4 cup cornmeal
1/2 teaspoon salt
1/3 cup whole wheat flour
3 tablespoons corn syrup
1/3 cup water
2 eggs, beaten
1/2 teaspoon salt
3 teaspoons margarine
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round baking pans.
In a large bowl, mix whole wheat flour, cornmeal, salt, corn syrup, water, eggs, salt, margarine, vanilla extract, nutmeg, black pepper and cinnamon. Mix well.
Spread 1/2 cup of mixture into each pan. Cover baking sheets with foil and let stand overnight.
Reheat oven to 375 degrees F (190 degrees C).
Bake 25 to 30 minutes in the preheated oven, until lightly browned. Cool slightly and fill prepared pans with syrup.
To make the frosting, combine 1/4 cup margarine, whole cloves, 1/4 cup nutmeg, 1/4 cup black pepper, cinnamon, coriander, allspice and cloves. Mix well. Cover baking sheets and refrigerate overnight to frost.