Date-Oatmeal Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
20
ingredients
-
Cake
- 236.59 ml quick-cooking rolled oats
- 354.88 ml pitted dates, cut in pieces
- 414.03 ml boiling water
- 236.59 ml brown sugar, firmly packed
- 236.59 ml white sugar
- 177.44 ml shortening
- 3 eggs
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 7.39 ml salt
- 4.92 ml baking soda
- 4.92 ml cinnamon
-
Frosting
- 59.14 ml soft butter
- 1.23 ml grated lemon, rind of
- 473.18 ml icing sugar
- 29.58 ml lemon juice
directions
- Preheat oven to 350°F Put oatmeal and dates in a bowl.
- Pour on the boiling water.
- Stir to combine.
- Let stand 20 minutes.
- Gradually add brown and white sugars to the shortening, creaming well.
- Add eggs, one at a time, beating well after each one.
- Stir oatmeal mixture into creamed mixture.
- Sift together flour, baking powder, salt, baking soda, and cinnamon.
- Add to wet mixture, mixing well.
- Pour into a greased and floured 13" X 9" baking pan.
- Bake in a preheated 350F oven for 45 to 50 minutes, or until done.
- Cool on a rack.
- Frost.
- For frosting, combine butter and lemon peel.
- Sift icing sugar and mix into the butter mixture.
- Gradually stir in the lemon juice.
- Stir until smooth.
- Frost cooled cake.
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