Bake And Take Cake
A hearty oatmeal cookie with warm spices and sweet notes, perfect for satisfying cravings or sharing with friends and family.
Ingredients
Instructions
- Pour boiling water over oats and set aside to soak.
- Cream together Crisco, light brown sugar, and sugar until well blended.
- Add eggs to the creamed mixture and beat well.
- In a separate bowl, combine salt, vanilla, soda, cinnamon, and nutmeg with the flour.
- Gradually add the flour mixture to the creamed mixture, then fold in the soaked oats.
- Spread the batter evenly on a sheet pan and bake at 350°F (175°C) for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco, which can enhance the cake's texture. If you're out of brown sugar, you can substitute it with an equal amount of white sugar mixed with a bit of molasses. Make sure to let the oats soak long enough to soften before adding them to the batter for optimal moisture.
Serving Suggestions
This cake is perfect for gatherings and can be enjoyed on its own or topped with a dollop of whipped cream. Consider serving it alongside a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Mrs. Pitts' Pound Cake for a delightful dessert spread at your next gathering.
Storage & Reheating
Store any leftover Bake And Take Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bake And Take Cake contains roughly 391 calories, with 6g protein, 68g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of vitamin C and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats for this recipe, but it may slightly affect the texture. Quick oats will absorb water faster and may result in a denser cake, while rolled oats provide a chewier texture. Adjust soaking time accordingly.
How can I make this recipe gluten-free?
To make a gluten-free version of Bake And Take Cake, substitute regular flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients, including baking soda and spices, are also gluten-free to avoid cross-contamination.
What can I add for extra flavor?
You can incorporate chopped nuts, such as walnuts or pecans, or add chocolate chips for a sweet twist. For a hint of fruitiness, try folding in some dried cranberries or raisins. These additions can elevate the flavor and texture of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).