This a quick cake that 's hearty enough to serve for breakfast or brunch.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the boiling water over the quick oats and let stand for 20 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 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

141 calories; 4.6 g total fat; 26 mg cholesterol; 137 mg sodium. 23.8 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2003
I made this for my family of six. Most of us loved it but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks! Read More
(32)

Most helpful critical review

Rating: 3 stars
10/01/2010
This cake was good: sweet and hearty. Nonetheless i can't give it any more than three stars since my idea of an oatmeal cake is more.. oatmealy! I will definitely try it out again and add a bunch more of oats. Read More
(2)
75 Ratings
  • 5 star values: 59
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/16/2003
I made this for my family of six. Most of us loved it but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks! Read More
(32)
Rating: 5 stars
05/16/2003
I made this for my family of six. Most of us loved it but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks! Read More
(32)
Rating: 5 stars
03/31/2007
Wow!! This was super easy and delicious. I baked it in a round pan (a 9x13 would have been too big i think) and had a bit extra left over for a few muffins. I ommitted the raisins and added a crumb topping (1/4 cup flour 1/4 cup brown sugar 1 TB butter). Definitely will make this again!! Read More
(23)
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Rating: 5 stars
03/12/2008
This was fabulous! I used a 9x13 pan and increased the ingredients for 32 servings and it raised all the way to the top of the pan. I served it to a group of 16 and it was gone!!! No leftovers for me to bring back home. Everyone commented how moist and flavorful it was and several want the recipe. I did not add the raisins since I did not have any but I don't think it would have made that big of a difference. This cake is wonderful. Read More
(21)
Rating: 5 stars
03/20/2007
This was really good although I did make some minor modifications. As suggested by other reviewers I baked it in an 8x8 pan so it would not be so thin. I also added a little extra cinammon used Splenda instead of sugar and replaced the raisins with chocolate chips and chopped pecans. I will definitely make it again. Thanks! Read More
(15)
Rating: 5 stars
01/27/2003
This was very good I will make again. Very moist. I made cupcakes(muffins) instead it made 19 at 3/4 full. Read More
(9)
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Rating: 4 stars
02/20/2009
I made a few changes to see if I could make do with less sugar: instead of white sugar I used 1/3 c. honey. I increased the brown sugar to 1 and 1/3 cup and used 2 tsp. cinnamon (not one) and instead of butter I used 3/4 c. applesauce. It was moist and good. Read More
(9)
Rating: 5 stars
06/22/2006
Yuuuum!! This was so good. Very moist and delicious. I only made two changes: I put it in an 8x8 pan because it looked like it wouldn't be enough for a 9x13 and i was probably right it was perfect for an 8x8. I also didn't put in any raisins because no one in my family likes them. I will definitely make this again. Great job! Read More
(8)
Rating: 4 stars
03/19/2007
This is an excellent basic recipe using oatmeal. I made it into muffins. I think it would be more interesting if it contained fresh berries instead of raisins. Adding a little wheat germ or flax seed would make it healthier and the sugar could be reduced or substituted. Overall it made a great breakfast cake/muffin and could benefit from individual variations on the recipe. Read More
(7)
Rating: 5 stars
02/19/2004
Great recipe - easy to prepare (made it into muffins). However I adjusted it somewhat - added a 1/2 cup of white sugar and 1/2 cup brown sugar and it was sweet enough. Read More
(6)
Rating: 3 stars
10/01/2010
This cake was good: sweet and hearty. Nonetheless i can't give it any more than three stars since my idea of an oatmeal cake is more.. oatmealy! I will definitely try it out again and add a bunch more of oats. Read More
(2)