Wilma'S Oatmeal Cake
Wilma's Oatmeal Cake is a moist, hearty dessert featuring the wholesome flavor of oats combined with warm cinnamon and rich sugars, perfect for cozy gatherings or everyday treats.
Ingredients
Instructions
- Pour boiling water over the quick oats and let it cool.
- Cream together the shortening, sugar, and brown sugar.
- Add eggs to the creamed mixture and beat well.
- In a separate bowl, combine the plain flour, cinnamon, soda, and salt.
- Gradually add the dry ingredients to the creamed mixture.
- Mix in the cooled oats and water mixture thoroughly.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- Bake in a preheated 350°F oven for 25 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half the shortening with applesauce. Make sure to let the boiling water and oats cool completely to avoid cooking the eggs when combined. If you prefer a nuttier flavor, consider adding chopped walnuts or pecans to the batter. This cake also benefits from a touch of vanilla extract for added depth.
Serving Suggestions
Wilma's Oatmeal Cake is delicious on its own but can be enhanced by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a slice of Ruth's Chocolate Pound Cake with Cream Cheese Filling for a delightful dessert spread. Consider serving it alongside a fresh Romantic Salad for a complete meal.
Storage & Reheating
Store any leftover oatmeal 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 place a slice in the microwave for about 15-20 seconds until warmed through, or enjoy it cold with a scoop of ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Oatmeal Cake contains roughly 742 calories, with 13g protein, 124g carbohydrates, and 23g fat. It is an excellent source of protein (26% of the Daily Value), iron (26% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 6g 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 oats?
Yes, you can use rolled oats, but you will need to soak them in boiling water for a longer period before mixing with the other ingredients. This will help soften them and achieve a similar texture in the cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the plain flour with a gluten-free all-purpose flour blend. Be sure to check that your baking soda is gluten-free as well, and you may need to adjust the baking time slightly depending on the flour used.
What can I do if I don't have shortening?
You can replace the shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both will yield a rich taste, and butter will give the cake a lovely golden color.
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).