I rarely make a recipe "as is" - and this one was no acception. I had to add a little nutmeg, probably 1/2 teaspoon, since it reminded me of my oatmeal cookie recipe (which of course has nutmeg). I'm also a major raisin fan, so took others' advice & doubled to 1 cup - I also plumped them w/some boiling water first. opted for an 8x8 cake (for home) + 9 cupcakes for the office folks. everyone raved. thank you for a good one, I'll be making it again, but will add a little more oatmeal next time - just not enough "presense" for my taste. mmm - yummy!

Very good and easy, but half the sugar that's called for is plenty, unless you wanted something very dessert-like.

Makes a very good coffee/breakfast cake! I omitted the raisins, and only used half of the sugar (1/4 cup sugar, 1/2 cup brown sugar) and it turned out great. I also added some wheat germ to the dry ingredients. I will definitely make this again for our freezer!

This was fabulous ! I used a 9x13 pan and increased the ingredients for 32 servings and it raised all the way to the top of the pan. I served it to a group of 16 and it was gone !!! No leftovers for me to bring back home. Everyone commented how moist and flavorful it was and several want the recipe. I did not add the raisins since I did not have any but I don't think it would have made that big of a difference. This cake is wonderful.

The main reason I'm giving this three stars is because I believe there are some errors in the recipe. What saves this from being a two-star item is the fact that it did taste good. First of all, I must point out that because of diabetics in my family I substituted most of the sugar with Splenda. This probably accounted for the great difference in volume. Perhaps some intrepid cooks could advise on any adjustments that need to be made with this kind of substitution. I was perplexed about the use of baking soda without baking powder, but I went ahead and it seemed to turn out okay. However, the called for use of a 13 x 15" pan was way too big. I used a 9x9 pan which seemed about right. There wasn't enough batter to even coat the bottom of a larger pan. If I do this again, I would add more raisins and some nuts.

This is delicious! I highly recommend it! So moist and only slightly sweet, not overwhelming. Great breakfast goodie.

YUM! My whole family loved this. My kids each ate two pieces for an after-school snack, and would've had more if I let them. I used instant oatmeal instead of quick oats (because I needed a way to use it up), and topped it with a streusel topping. It was so delicious!

This was pretty good. Not amazing, but good! I made the recipe into 15 muffins and put an oatmeal/brown sugar crumble on top. I baked them for 20 minutes at 350 and they were just right--moist inside, a little crunchy on top--yum! I made a few small changes, such as added 2 tsp. cinnamon, 1/2 cups of each sugar, and 1.5 teasp. of the baking soda. Thanks for a good recipe!

This cake was so good. I made the following adjustments after reading the other reviews. I cut the sugar back to 1/2 cup of each. I added some pecans on top, cuz that is what we have plenty of in South Georgia right now. I put my batter in a 28x18 cm pan. Smaller than the 9x13 and the cake came out nice and moist and thick. Will make again and again!!!!!

To die for! I added two chopped granny smith apples and made a streusel topping. I baked it in a 9 x 13 and it was perfect!

moist, tasty, great solid recipe. I added pecans and a crumble, too, yet would have also enjoyed it on its own.

Five year old Sam says "I think this is the goodest thing I've ever had." I also used a 9X13 pan, chopped apples instead of raisins and 1/2 wheat flour, then added a 1/2 t. baking powder, and a struessel topping.

Will definitely keep this in my arsenal - everyone liked it and was asked for recipe. I followed some advise by adding a crumb topping, substituted cranberries for raisins, and added a small granny smith apple (peeled and diced). Used 8x8 pan which made a VERY thick cake and which took about 40 minutes to cook. Still moist. Did not give it 5 stars only because this is a solid dish but not a WOW.

really tasty, heavy cake..I've only made the cake part though, no icing

Very good, but I felt it needed some sort of topping. Next time, I made a crumb topping as follows: 2 packages instant oatmeal (apples &cinnamon), 1/2 cup brown sugar, 1/4 c flour, 1/4 tsp cinammon, 1/4 c butter (melted). Mix all together and crumble over top of cake batter before baking. YUM! Perfection!

I also used 1 tbsp of cinnamon and in place of raisins, I used some fresh honey crisp apple, and a streusle topping. The 11 year old said , "I LOVE IT" The 10 yro said, It is good, I like it" The 13 yro...hes not out of bed, more for the rest of us! Will make again. I used in a bundt pan, and I was impressed with how pretty it looked. We didnt serve any topping with it..great!

Very good. I used whole wheat flour (added an extra half tsp of soda) and added choc chips. I also took another reviewers advice and put on a crumb topping. I used an 8 by 8 pan, but baking time was more like 35 min rather than 25.