oatmeal raisin cake

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Cake Ingredients:
1 1/2 cups water test
1 cup old-fashioned oats
1 cup dark raisins
1/2 teaspoons salt
1 cup packed dark brown sugar
1 cup unsweetened applesauce
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
13 by 9-inch baking pan


***Frost w/ Brown Sugar Cream Cheese Frosting:***
8 ounces package regular or light cream cheese, at room temperature
1/4 cup butter
2 teaspoons vanilla
1 cup golden brown sugar

Method

Cake Directions:
Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture, and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.



Brown Sugar Cream Cheese Frosting:
In a mixing bowl, using an electric mixer, beat cream cheese until smooth. Scrape bowl. Add butter and beat until mixture is very smooth and free from lumps. Add vanilla and brown sugar. Beat for five minutes until frosting is light and fluffy and the sugar has completely dissolved.

Use the frosting to decorate the cake once it has cooled. Sprinkle the top of the cake with reserved nuts for garnish. Refrigerate after frosting.

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