Oatmeal Cake And Icing(Fishing Cake)
A hearty oatmeal cake with warm cinnamon and sweet sugars, perfect for breakfast or dessert, offering comforting flavors and moist texture. Suitable for all ages.
Ingredients
Instructions
- Combine oats in boiling water and let set for 10 minutes.
- Add Wesson oil, eggs, and sugars to the oat mixture and mix well.
- Sift together the dry ingredients: flour, salt, soda, and cinnamon.
- Mix the dry ingredients into the wet mixture until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a healthier twist, consider using whole wheat flour instead of all-purpose flour. If you don't have Wesson oil, a light olive oil or melted coconut oil can work well too. Adding chopped nuts or dried fruits can enhance the flavor and texture. Ensure you let the oats soak properly to ensure a moist cake. Don't skip the toothpick test to avoid undercooking.
Serving Suggestions
Serve the oatmeal cake warm or at room temperature, optionally topped with a cream cheese frosting or a simple glaze for added sweetness. It pairs beautifully with a cup of coffee or tea. This cake also makes a delightful breakfast option alongside Buttermilk Wheat Pancakes or a fruit salad for a balanced meal.
Storage & Reheating
Store any leftover oatmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 20-30 seconds or warm in the oven at 350°F for about 10 minutes, keeping it covered to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cake And Icing(Fishing Cake) contains roughly 1393 calories, with 30g protein, 257g carbohydrates, and 28g fat. It is an excellent source of protein (60% of the Daily Value), iron (58% of the Daily Value), and dietary fiber (36% of the Daily Value). Note that it is relatively high in sodium, at 1032mg per serving (45% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the oatmeal cake a day in advance. Just make sure to cover it well once cooled to keep it fresh. If you're planning to frost it, wait until just before serving to apply the icing for the best texture.
What can I substitute for the eggs?
If you need a vegan option or an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg in the recipe.
Can I add mix-ins to the batter?
Absolutely! Adding ingredients like chopped walnuts, pecans, or raisins can enhance the flavor and texture of the cake. Just be cautious not to overload the batter, as this could affect the baking time and texture.
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).