Spiced Oatmeal Cake with Cream Cheese Frosting

Happy holidays.

It’s hard to believe it has been a month since my last post. Classes ended last Friday, thank goodness. I enjoyed the classes, but there is no way I can take anymore, at least while my husband is in school. We were insane for thinking we could handle 6 graduate classes between us, and take care of everything else we have going on in our lives.

I realized something over the past 4 months; I cannot do it all. And honestly I don’t want to do it all.

I know the holidays can get busy and stressful, at least they are for me. Probably because I put everything off this year until the week before Christmas. Anyways, I thought I would share my grandmother’s oatmeal cake recipe.

This cake is one of the easiest cakes I have ever made. This is a no fuss cake that isn't too sweet and is delicious with or without a frosting.

It can be made in a loaf pan or a Bundt pan. I prefer a Bundt pan. I recommend enjoying this cake with a big cup of hot coffee or tea.

Balancing Bites Spiced Oatmeal Cake with Cream Cheese Frosting 
My grandmother made this moist cake for every special occasion while I was growing up. It was devoured within minutes, leaving not a crumb behind.

Spiced Oatmeal Cake with Cream Cheese Frosting

1 1/4 cup water
1 stick (1/2 cup) margarine
1 cup old fashioned oatmeal
2 eggs
1 cup packed brown sugar
1 cup granulated sugar
1 1/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
3/4 cup raisins

2 tablespoon softened butter
1 package (8 ounces) softened cream cheese
3/4 tablespoon vanilla
1 cup powder sugar


In a medium pot, boil water. Add the margarine and oatmeal to the boiling water, stir, and cover. Turn off the burner and let oatmeal stand for 20 minutes.

Preheat oven to 350 degrees. Grease and flour a Bundt pan and set to the side.

While the oatmeal is cooking, add the dry ingredients to a large bowl and whisk together.

After 20 minutes, add the eggs to the oatmeal and stir. Next, add the dry ingredients slowly while stirring until well mixed. Fold in the walnuts and raisins.

Pour the batter into the Bundt pan and bake for 45 to 50 minutes.

Cream the butter, cream cheese, and vanilla in a medium bowl until mixed. Add the powder sugar and beat until mixed.

Place the frosting in a sandwich bag and cut the tip, approximately 1/2 an inch, off the sandwich bag. Pipe the frosting onto a cool cake.

Enjoy and happy holidays.


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