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Fine and Vital Oatcake Recipe

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This recipe for Fine and Vital Oatcake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith


1 cup quick-cooking oatmeal
1-1/2 cups boiling water
1/2 cup butter
1 cup white sugar
1 cup brown sugar
3 large eggs
2-1/4 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 tsp. vanilla
2 tlbs. dark rum
1 cup applesauce (unsweetened)
1 cup raisins
1 cup chopped walnuts

Pour boiling water over oats in small bowl. Set aside.
In mixing bowl cream together the butter, sugars and eggs until light and fluffy.
Mix in salt, soda, baking powder and all spices, vanilla and brandy. Mix 1 minute.
Stir in flour alternately with applesauce and cooled oats. Mix 1 minute more.
Stir in raisins and nuts.
Preheat oven to 350 degrees.
Spray a 10" tube pan with Pam. Spoon batter into pan and bake for 1 hour and 20 minutes or until cracks in top of cake are dry and cake pulls away slightly from sides of pan.
Cool completely on wire rack.
Needs NO icing.

Number Of Servings:
Number Of Servings:
12-16 dozen
Preparation Time:
Preparation Time:
2 hours total time
Personal Notes:
Personal Notes:
Very worth the effort!




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