Judy'S Oatmeal Cake
Judy's Oatmeal Cake is a moist, flavorful dessert featuring oats and warm spices, perfect for cozy gatherings or afternoon treats with a hint of cinnamon and nutmeg.
Ingredients
Instructions
- Pour boiling water over oats and let stand for 20 minutes.
- Cream shortening and sugar together.
- Add eggs and beat well.
- Add dry ingredients and beat for 2 minutes.
- Stir in the soaked oats.
- Pour batter into a greased 13 x 9 x 2-inch pan.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar or substituting half of the shortening with unsweetened applesauce. If you prefer a nutty taste, add some chopped walnuts or pecans to the batter. Make sure to mix the dry ingredients thoroughly to avoid clumps. For a twist, try adding raisins or chocolate chips for extra sweetness.
Serving Suggestions
Serve Judy's Oatmeal Cake warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a more substantial offering, consider serving it alongside a fruit salad or a slice of Pumpernickel And Cheese for a balanced meal.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F for 10 minutes to restore their moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Oatmeal Cake contains roughly 718 calories, with 5g protein, 90g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of iron and protein. It also contributes 7g 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 rolled oats instead of quick cooking oats?
Yes, you can substitute rolled oats for quick cooking oats, but the texture of the cake may be slightly different. Rolled oats will take longer to soften, so you may want to soak them longer in the boiling water.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil. Both will provide a rich flavor and help keep the cake moist.
Can I freeze the oatmeal cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 3 months. To serve, thaw it in the refrigerator overnight and reheat as needed.
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).