Do you want to dazzle your friends? Try this vibrant beverage, which has just as much color as flavor! This looks like fun, and once the ice cubes melt, it tastes much better! Attempt it with strawberry, cherry, or grape juice as well.
| Servings: | 24 |
| Yield: | 1 -9×13 inch cake |
Ingredients
- 1 ¼ cups boiling water
- 1 cup quick cooking oats
- ½ cup butter
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- ½ cup raisins
Instructions
- Pour the boiling water over the quick oats and let stand for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×15 inch baking pan .
- Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
- Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
- Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners’ sugar or serve with whipped topping, if desired.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 137 mg |
| Sugars | 15 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made the recipe exactly as written. My husband said I could make this at any time! It was very moist. Next time I might add my own ideas like chopped dates and maybe some spices like clove or nutmeg. Definitely a keeper!
I made this exactly as the recipe says except for the raisins and they were so moist and delicious. I made cupcakes and baked for 20 minutes as others recommended. These are do very moist, just perfect.
I didn’t have vanilla extract or raisins so substituted with maple syrup & blueberries. Baked in round pan for about 45mins. Turned out amazing. Thank you for the recipe!
Perfect, perfect. I had lots pf oatmeal and thought to give this a try. I did as other reviews and only used 1/2 cup of each sugar then sprinkled a few chopped walnuts on top. That’s the only change. WOW DELICIOUS!
I made these for the family and we loved them. I increased the cinnamon to 2 teaspoons and used margarine. I also made some into muffins and used a 9×13 pan. I will be making these again! I liked the idea of adding apples.
super easy and fast. great breakfast paired with eggs and bacon
I have made this twice and it’s a really great recipe. Although I halved the amount of sugar and used jaggery instead of brown sugar which made it even more delicious. I even reduced the amount of butter and used some Vegetable oil instead. I also used wheat flour instead of all purpose flour. Turned out healthier.
This is a keeper. Wanted a healthier cake so made these changes: scant 1/2 c of honey, 2t of stevia (no sugar!); 1 c whole wheat flour + 1/2 c of wheat germ. Also 1 1/4 t of cinnamon and 1/8 t of nutmeg and currents not raisins. It’s a thin cake (also using ww flour made it rise less. But very tasty. We ate it slightly warm with butter since it is almost like a muffin.
I give this cake 4 stars added a little vegetable oil. Baked for 35 minutes. After made a glaze with brown sugar half stick margarine and added a little milk. Heated and poked holes in cake and poured over. Very moist and sweet. This was made by Cheryl Brotschul. Hope hubby enjoys the cake.
Made it just how it said and it was great! Loved it. Thanks so much for the great recipe.
I increased the portions to 30 so my cake wouldn’t be so thin. It was delicious, moist, couldn’t ask for a better cake. Followed directions as written.
I made this a little easier by adding the butter to the oatmeal & water mixture so that it melted. I mixed dry ingredients together while it cooled. Once cool, I mixed in eggs and vanilla, followed by the dry ingredients. This was perfectly enough to make 2 9 inch pie tins. I added chopped apple instead of raisins and it was delicious. I also topped with some sliced almonds for texture.
it turned out awesome i made 2 to more times already and i left out the raisins
I halved it and it still came out as pictured. I thought it was plain, but good.
I made these in mini muffin pans . I used liners for easy clean up. They were moist delicious and just the right size for a bite of something sweet. Great with coffee or tea. This recipe made 24 mini muffins with enough leftover to bake in a loaf pan. Freezes very well and can microwave for a few seconds to heat. I watch my calories but can’t give up the little bite of something these are very satisfying.
I made this as a Sunday morning breakfast cake and tweaked it to meet the tastes/requirements of my daughter. I used gluten-free oats and flour, 2 T. butter, 3/4 c. unsweetened applesauce, 1/2 c. organic cane sugar, 1/2 c. each dried cherries and chopped dark chocolate (instead of raisins). All other measures and ingredients the same. I baked it in an 8×8″ pan.
I was looking for an apple oatmeal cake recipe, and with a few changes, this worked out perfectly! To save time, I microwaved the oatmeal for one minute with 1/4 cup extra water. I didn’t want to wait for the butter to warm, so I cut the stick of butter into 1 inch sections and microwaved for 30 seconds. After mixing the wet and dry ingredients separately, I decided what I REALLY wanted was a cran-Apple cake. I measured 1/2 cup frozen cranberries and chopped them, then added the crans into the flour mixture instead of raisins. After mixing together the wet and dry ingredients, in went 1 1/2 cups of coarse lay chopped (skin on) Cortland apples. I also baked these in a 9x 13″ pan for the same amount of time specified for a 9×15. My thirteen year old who doesn’t like cranberries just finished his fourth piece, and I thought the cranberries gave it a great tang!
Thanx for the awesome recipe !! Was very moist, and just absolutely wonderful. I doubled the spices. Sub applesauce for butter, and used apprx 1 and half cup of leftover oatmeal from breakfast. I basically followed the recipe as is,, and turned out this well.. definitely a keeper. I used raisins that I soaked for half hour before mixing, then patted dry to floured ingred’ts. Blended all very well. I used a bundt dark non stick pan, and baked 5 mins longer. Fit the pan just right,, and dusted with confect sugar when cooled. Nice blended flavors,, just love this recipe,, been looking for awhile for one like this for years. Thanx again 🙂
I made this today and it was really good. I made it in a 9×13 pan, but just put the serving size up to 32. At first it will seem as though there is not enough because this batter is thick, but just spread it with a spatula and it will come out perfect. I followed the recipe exactly, except instead of putting 3/4 cup of white sugar and 3/4 cup of brown sugar, I made a mixture of brown and white sugar that would come out to be 3/4 cup. In other words I just halved the amount of sugar. It was sweet even with only half the sugar! All that sugar is unnecessary. Other than that I loved this recipe. Except, the cinnamon in my opinion came out a little too much. But thats just me, I dont really like cinnamon very much.
Made this exactly as recipe stated except I left out the raisins and added pecan pieces. It was very good and moist.
I made this today–it’s perfect and very easy. moist and tender. I did add extra cinnamon and 1 cup instead of 1/2 cup raisins. My grand kids love raisins