Vintage Oatmeal Cake
A vintage recipe discovered at an estate sale and baked when it was really cold outside. My house smelled heavenly. This cake is very dense, much like the old time cakes were because the flour was not as refined and home bakers added more whole grains and fruit.
Dust with powdered sugar or serve with Nutmeg Sauce http://peelerspansandpeppers.com/dessert/nutmeg-sauce/.
- Raisins - 1 cup, softened in water
- Butter - 1/2 cup, unsalted and softened
- Sugar - 1 cup, granulated
- Ginger - 1 teaspoon, ground
- Allspice - 1 teaspoon, ground
- Cloves - 1 teaspoon, ground
- Baking soda - 1/2 teaspoon
- Salt - 1 teaspoon
- All purpose flour - 1/2 cup
- Whole wheat flour - 1/2 cup
- Sour milk - 1 cup (or 1 cup milk + teaspoons of vinegar)
- Oatmeal - 2 cups, old fashioned rolled oats
- Nuts (optional) - 1/2 cup, chopped (walnuts or pecans)
- Butter and flour a 9 x 13 cake pan.
- Measure out all ingredients and allow them to come to room temperature.
- Soften raisins in water if they are hard.
- Pre-heat oven to 350 degrees F.
- Add butter to mixing bowl with paddle attachment and beat on high until pale yellow.
- Add sugar to butter and beat on high until light and fluffy.
- Add eggs one at a time to butter and sugar, beating at medium speed and scraping down the sides of the bowl until they are incorporated.
- Combine all dry ingredients (ginger, allspice, cloves, baking soda, salt and flours) in large mixing bowl accept the oatmeal.
- Drain and chop raisins and add to flour mixture. (Mixing them with the flour will prevent them from sinking in the cake.) Also, add nuts to the flour mixture at this time if using.
- Alternately add the dry flour mixture and sour milk to the butter and sugar until completely incorporated.
- Fold in oatmeal and pour into prepared 9 x 13 cake pan.
- Let the batter rest about 5 minutes before placing in the oven. This will give the oatmeal a chance to soften.
- Bake for 40 minutes at 350 degrees F.