Desert Inn Cake
A moist, cinnamon-spiced oat cake with a rich flavor, perfect for dessert or tea time, offering a comforting texture with a hint of sweetness and warmth.
Ingredients
Instructions
- Pour boiling water over oats and let stand for 20 minutes or until cool.
- Cream shortening, white sugar, brown sugar, eggs, and vanilla until well combined.
- Sift together flour, salt, baking soda, and cinnamon.
- Add dry ingredients to the oats mixture and mix well.
- Grease and flour a 9 x 13-inch pan.
- Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
To enhance the texture, consider using old-fashioned oats instead of quick-cooking oats. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. For a richer flavor, try adding chopped nuts or dried fruits to the batter. Make sure to sift the dry ingredients well to avoid lumps in the cake.
Serving Suggestions
Serve Desert Inn Cake warm, dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside a fruit salad or a slice of Cream Of Wheat Corn Bread for a comforting spread.
Storage & Reheating
Store leftover Desert Inn Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold with a scoop of ice cream for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Desert Inn Cake contains roughly 520 calories, with 8g protein, 78g carbohydrates, and 13g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g 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 in this recipe?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a chewier texture, while quick oats will create a softer cake. If using quick oats, the soaking time may be reduced.
What can I substitute for eggs in this recipe?
For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will keep the cake moist and add a hint of sweetness.
Can I freeze Desert Inn Cake?
Absolutely! You can freeze the cake after it has completely cooled. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
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).