Reviewed: Feb. 11, 2009

I usually don't like it when people review a recipe after having made a ton of changes to it, but this time I must. This is a great recipe as is, but today at work, I adapted it to include some chopped apples and some leftover oatmeal from breakfast. We were short on butter so I substituted shortening, we were short on raisins so I added some chopped apples as well, and I wanted to use up the leftover oatmeal so I reduced the amount of milk and applesauce and dumped the leftovers in. The cake is nice and heavy, moist and spicy, and really smelled wonderful baking. It tastes delicious warm from the oven, and I'm willing to bet it will be delicious cold, too. Oh, and I only used 1 teaspoon, rather than 1 Tablespoon, of baking powder.

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SylviaRebecca

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Reviewed: Aug. 9, 2008

I agree with the person who said that it tasted a little too much like baking powder. It still had a very good flavor, but I did sort of keep noticing the baking powder. I'm not sure what would happen if you used less though. I used half wheat flour.

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Beth

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

This is really a wonderful recipe!! Moist and full of flavor. Doesn't need frosting at all. It's very much like banana bread but much lighter in texture. Melt in your mouth good!! I didn't change a thing. I baked it at 325 (I used my convection oven) for 60 min.

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jannie5

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

This is a pretty good cake! I halved the recipe and baked it in an 8 by 8 pan because I don't have a tube pan. I also doubled the cinnamon, used half brown sugar, left out the nuts and used dried cranberries instead of raisins. I can't decide if I like it better with or without the cranberries (I'm not a big fan of "things" in my cake or bread) but a cranberry glaze or something would be really good. I'll make this again, it's quite fluffy and delicious.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 29, 2006

This was pretty good. I used 1/2 cup brown sugar and 1 cup Splenda to reduce the amount of sugar. I also left out the raisins and I think that was a big mistake! Not bad though!

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LISA FRIEND

Cooking Level: Intermediate

Home Town: Newark, California, USA

Living In: Elk Grove, California, USA

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Reviewed: May 19, 2005

made this today, used 3/4 cup brown sugar and 3/4 cup white sugar, didn't have raisins so i added 1/8 cup applesauce and 1/4 cup oats, and because i love spice, added a 1/2 teaspoon allspice and 1/4 teaspoon more nutmeg, and i took this cake to a class i go to, and i kid you not, it was gone. i was told by two of them that they don't even like nuts, but that it was perfect with it(i used coarsely chopped pecans and walnuts). it smelled and tasted wonderful, very moist, chewy, and i had cooked it in a bundt pan with no problem. so glad i found this recipe, a definate hit!

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LILSKIBO

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Reviewed: Sep. 21, 2004

I really liked this recipe especially hot out of the oven! Mmmm mmmmm good!

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PRUBY

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Reviewed: Sep. 8, 2004

This is a great recipe! I substituted dried cranberries for the raisins, and used 2 loaf pans instead of the tube pan.

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CHOCOCAT31

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Reviewed: May 22, 2004

I WAS LOOKING FOR AN OATMEAL BUNDT CAKE FOR MY NEIHBOR CELEBRATING HIS 82ND BIRTHDAY. I MADE THIS FOR HIM AND THE CAKE WAS ENJOYED AND EATEN BY THE END OF THE DAY. HE AND HIS FAMILY ASKED ME FOR THE RECIPE BECAUSE THEY HAD NEVER HAD A BETTER TASTING, MORE MOIST CAKE. THANK YOU FOR THIS RECIPE MY DEAR NEIGHBOR'S 82ND BIRTHDAY EXTRA HAPPY.

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MAA1

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Reviewed: Dec. 3, 2003

Yum...I was looking for a snack cake to have around and this is it!! The changes I made from the recipe was using 1/2 cup softened butter, 1 cup white sugar and 1/2 cup brown sugar, added 1/8th tsp ginger to the spices and soaking the raisins in apple cider before adding to the batter. I also used 3 eggs instead of 4. It just got out of the oven and while it is awfully crumbly right now I haven't even waited for it to cool properly yet and I'm sure it will firm up slightly while cool. I also drizzled a thin glaze made from powdered sugar and apple cider on while still warm but in truth it is sweet enough without it.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 12, 2000

I think the measurement for the baking powder should have been 1 tsp instead of 1 Tablespoon. Everyone said the cake was good but I could taste the baking powder and did not enjoy the cake (but I'm critical of my cooking).

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SANDEE GALLIMORE

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Reviewed: Nov. 20, 2000

This is the closest recipe I have found to an old favorite, named "Fine & Vital Oat Cake", that I found in a Sunset Magazine in the 1970's. Unfortunately that recipe burned with my house two years ago and nobody in my family had the recipe ... and I have spend 2 years on the web trying to find anything close to it. Packs well, goes camping well, is a great oat cake.

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