The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 5, 2009
First off, I was never an oatmeal lover. However, since I had oatmeal in abundance, I decided to try this cake. What a pleasant pleasant surprise! The cake was moist and delicious, and it was really easy! I love it! And I will definitely be using oatmeal more in my cakes. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 23, 2009
easy, moist, soft, delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 1, 2009
I didn't have a small enough pan, used a loaf pan to bake, this increased the cooking time to an hour to finish baking. I halved the recipe, used only Brown Sugar, and may have used porrage oats accidentally. So I guess I kind of screwed the recipe up with that....But it's a decent cake, have some milk with it. Despite my inability to know what kind of oats I used, I'd have to say it's worth 5 stars just because it managed to pull itself together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 26, 2009
I also used dried cranberries and substituted water for fresh orange juice. I added the peel from the orange and it was fresh and wonderful!
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Cooking Level: Expert

Home Town: Rockaway, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 29, 2009
I made a few changes to see if I could make do with less sugar: instead of white sugar I used 1/3 c. honey. I increased the brown sugar to 1 and 1/3 cup, and used 2 tsp. cinnamon (not one) and instead of butter I used 3/4 c. applesauce. It was moist and good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 20, 2008
My husband liked it a lot. It wasn't very sweet and was very moist. I added a little more oatmeal.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 5, 2008
My husband raved and said he could eat it every day. I thought they were just okay. They tasted a bit "wet". Like oatmeal mashed into a cake. I would prefer something closer to an oatmeal cookie or oatmeal biscuit. Good flavor though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 6, 2008
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!
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Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 20, 2008
Very good and easy, but half the sugar that's called for is plenty, unless you wanted something very dessert-like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 30, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 12, 2008
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.
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Cooking Level: Expert

Living In: Springfield, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 10, 2008
Add more raisins and some nuts. A 9 x 13 baking pan is about the right size, otherwise it's too flat.
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Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 2, 2008
This is delicious! I highly recommend it! So moist and only slightly sweet, not overwhelming. Great breakfast goodie.
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Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 1, 2008
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!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 1, 2008
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2008
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!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 15, 2008
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!
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Home Town: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 7, 2008
moist, tasty, great solid recipe. I added pecans and a crumble, too, yet would have also enjoyed it on its own.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2008
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.
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Cooking Level: Beginning

Home Town: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 10, 2007
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.
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