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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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    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


      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.

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    • on May 16, 2005


      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


    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
    Total Fat 32.4 g
    Saturated Fat 6.3 g
    Cholesterol 90.1 mg
    Sodium 651.2 mg
    Total Carbohydrate 100.2 g
    Dietary Fiber 4.7 g
    Sugars 47.9 g
    Protein 12.1 g

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