Oatmeal Cake with Raisins and Pecans

by Ellie Weightman, adapted recipe from Southern Cakes Book, 2007

BEST MAKING A DAY IN ADVANCE AS IT FIRMS UP WHEN SITTING ONE DAY.  THIS IS THE SAME CONSISTENCY OF A REALLY GOOD RESTAURANT CARROT CAKE.

Who says oatmeal is only for breakfast!!  Not your traditional cake but a little less guilt with all the fiber. If you love oatmeal cookies, you will love this one!

Cake Ingredients:

1 cup old-fashioned oatmeal (not quick-cooking)
1/2 cup (1 stick) butter, cut into 6 chunks
1 1/2 cups boiling water
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 cup sugar OR vanilla sugar
1 cup light brown sugar
2 eggs, beaten well
1 tsp vanilla extract
1/2 cup golden raisins
1/2 cup chopped pecans

Coconut-Pecan Frosting Ingredients:

1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1 cup chopped pecans
1 cup shredded coconut

Preheat oven to 350 degrees and generously grease and flour two 9-inch round cake pans or one 13 x 9 inch pan. 

In a medium bowl, combine the oatmeal, butter, and boiling water and stir to mix them together.  Set aside to cool for 20-30 minutes.

In a medium bowl, combine the flour, baking soda, salt and nutmeg and stir with a fork to mix well. 

In a mixing bowl, combine both sugars with the eggs and vanilla and beat with a mixer at medium speed for 2 minutes, stopping to scrape down the bowl until thick and light colored.

Stir the flour mixture into the egg mixture in 2 batches, beating just long enough each time to make the flour disappear.  Mix in the oatmeal, raisins and chopped pecans folding well to combine everything into a nubby but well-mixed batter.

Fill prepared pan and bake for 25-30 minutes until the cakes are golden brown, spring back when touched lightly in the center and begin pulling away from the sides of the pan.  Cool in pan on wire rack for 10 minutes.  For round cakes, turn over onto wire racks, top side up and finish cooling.  For the rectangular pan, just continue to cool in the pan.

Frosting:

In a medium saucepan, combine the butter, evaporated milk and sugar and place over medium heat.  Bring to a gentle boil, stirring often.  Remove from the heat and stir in the vanilla, pecans and coconut.  Beat well with a spoon or spatula until it is thickened.  Cool. 

Spread frosting between the two layers and then on the top of the cake - do not frost sides.  If using a rectangular pan, spread icing on top and serve right from pan.