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    You are in: Home / Recipes / Pumpkin Oat Cake Recipe
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    Pumpkin Oat Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    princess buttercup's Note:

    Pumpkin, oats, raisins, nuts....can you say "Autumn in a Pan"? recipe for a bundt cake (you can replace 1/2 the oil with applesauce to reduce fat)

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    Ingredients:

    Servings:

    Units: US | Metric

    OPTIONAL

    ICING

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease a 12 cup fluted tube pan.
    3. 3
      In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
    4. 4
      In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
    5. 5
      At low speed, blend flour mixture until smooth, and then add oats.
    6. 6
      Fold in any nuts or fruits last.
    7. 7
      bake until a cake tester inserted in the center comes out clean appx.
    8. 8
      60 minutes.
    9. 9
      Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.

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    Ratings & Reviews:

    • on April 22, 2014

      45

      This tastes nice, looks good and was very easy to make. It is, as the previous reviewer found, pretty dry and crumbly. I baked the cake in a six-cup half bundt pan, using half of the amounts of ingredients listed. I didn't even need to get out my mixer. I used oil only, no applesauce. Maybe it's moister with applesauce? Knowing that this kind of cake is often better the following day, I waited until the next day to cut it. I used the optional nuts and raisins, but only dusted the top with a little confectioners' sugar, rather than make the icing. The icing might have made it a tiny bit moister. I really don't know. My rating is 3.5 stars rounded up to 4 in this case. Thank you for an interesting, but disappointing experience. UPDATE: I have managed to cure this cake's dryness by spritzing it with liquid. I put the cake into a plastic food container and sprayed it thoroughly with peach liqueur, that I had put into a spray bottle. I then waited for the cake to soak up the moisture, and was rewarded with a reasonably moist, very flavorful cake. I had been afraid I would have to throw it away, so was quite happy with the result. I think any compatible liqueur, or even unflavored sugar syrup would do the trick. It is not necessary to use very much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2005

      35

      The taste was ok on this, but considering the amount of various liquids and brown sugar, I expected it to be quite moist; actually it turned out pretty dry and crumbly. I don't have a bundt pan, so I baked it in a regular 9x13 pan, but for only 35 min., so I don't think it was overbaked. It also had a hard crust on top that didn't take the icing very well.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Oat Cake

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 726.9
     
    Calories from Fat 291
    40%
    Total Fat 32.4 g
    49%
    Saturated Fat 6.3 g
    31%
    Cholesterol 90.1 mg
    30%
    Sodium 651.2 mg
    27%
    Total Carbohydrate 100.2 g
    33%
    Dietary Fiber 4.7 g
    18%
    Sugars 47.9 g
    191%
    Protein 12.1 g
    24%

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