Oatmeal Cake

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A very good cake, and my family loves oatmeal, so this is exactly what we were looking for. I cut the sugar by about 1/3 of a cup, based on the reviews, and we didn’t miss it at all. It all disappeared within hours!

I guess this recipe doesn’t need yet another 5 star review but I’m giving it one anyway! My friend and her son were coming over for a visit so I thought I would make a simple cake for them. 12 year old boys always want to eat.:) By the time they left, Between her and her son and myself and my 2 kids, the cake was nearly gone! This is a fantastic cake and I can’t wait to make it again!

I made a few changes though so take my rating for what it’s worth 🙂 I used all whole wheat flour instead of white flour, and applesauce instead of butter. I only used about 3/4 cup brown sugar and no white sugar and the cake was plenty sweet, especially with the icing (which I cut down to 1/2 a cup of sugar) I added a cup of raisins and 2 small diced apples. I also added 1/2 tsp each of allspice, cloves and nutmeg. This was an incredibly yummy, healthy dessert that I didn’t mind giving to the kids. (usually I save my desserts till after they’re asleep 😉 ) It stayed moist and fresh for the whole 3 days it was in the house.

Delicious cake! Decreased sugars like suggested & added cloves & ginger to batter. Definitely a keeper!

Is there a 6 star rating? I experiment with gluten free cooking (mainly because I have an excess of peanut powder from food science experiment, but also because I have several gluten intolerant relatives and coworkers). I switched out regular oatmeal for the gluten free type and dropped the flour for my peanut powder, but made no other modifications. The best gluten free item I have ever made. My 4, 6, and 8 year old boys devoured it for breakfast. Hats off to Lady Ethelda Wagner!

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