Pumpkin Oat Cake
- Ready In:
- 1hr 15mins
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon ground cloves
- 3 large eggs
- 1 1⁄2 cups golden brown sugar
- 3⁄4 cup vegetable oil
- 1⁄2 cup milk
- 1 cup canned solid-pack pumpkin
- 1 1⁄2 cups quick oats or 1 1/2 cups oats
- 1⁄2 cup chopped walnuts or 1/2 cup pecans
- 1⁄2 cup raisins or 1/2 cup dried cranberries
- 2 tablespoons butter
- 1 cup powdered sugar
- 4 -6 tablespoons milk
- Preheat oven to 350 degrees F.
- Grease a 12 cup fluted tube pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
- At low speed, blend flour mixture until smooth, and then add oats.
- Fold in any nuts or fruits last.
- bake until a cake tester inserted in the center comes out clean appx.
- 60 minutes.
- Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.
Questions & Replies
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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.
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.