Oatmeal Raisin Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Steps:

• Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture, and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.

Steps:

• Pour the boiling water over the quick oats and let stand for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
• Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
• Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
• Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

Steps:

• Preheat oven to 350°F Grease and line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal.
• Cream butter, and brown sugar untl smooth. Add eggs, vanilla and sweetened condensed milk, beating until incorporated.
• Gradually add oats, flour and bakihg powder, beating until combined.
• Add raisins.
• Press half the dough into prepared dish. Sprinkle with chocolate chips. Top with remaining dough.
• Bake in preheated oven 45 minutes or until a toothpick inserted in center comes out clean. Cool and cut into squares,.

Steps:

• 1. Mix all together and bake in a square baking pan. 375F for 40 minutes.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
• Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.