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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe was in the Bakefest 2005 recipe digest. I like spice cakes and thought I would give it a try. It makes a delicious cake but I think I'll try rum or maple syrup in place of lemon juice in the frosting and in the cake the next time I make it. Ingredients:
1 cup rolled oats |
1 1/2 cups milk, hot |
1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 cup butter, softened |
3/4 cup light brown sugar |
3/4 cup granulated sugar |
1/4 cup molasses |
1 tablespoon lemon juice |
1 teaspoon vanilla |
2 eggs |
3/4 cup golden raisin |
frosting |
1 1/4 cups butter, softened |
5 tablespoons light corn syrup |
2 3/4 cups icing sugar |
1/4 cup lemon juice |
Directions:
1. Stir oats with milk. Cover; let stand for 20 minutes.
2. Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
3. Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
4. Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
5. Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
6. FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.
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