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Oatmeal Cake

Prep time:
Baking time:
Makes: 12 servings
Freezing: excellent


1¼ cups (300 mL) water, boiling
1 cup (250 mL) Robin Hood® Oats
1⅔ cups (400 mL) Five Roses® All Purpose Flour
1 tsp (5 mL) baking soda
½ tsp (2 mL) baking powder
½ tsp (2 mL) salt
1 tsp (5 mL) cinnamon
½ cup (125 mL) butter, softened
1 cup (250 mL) sugar
1 cup (250 mL) brown sugar, packed
2 eggs
¼ cup (50 mL) butter
½ cup (125 mL) brown sugar, packed
2 tbsp (30 mL) milk or cream
¾ cup (175 mL) flaked coconut
½ cup (125 mL) nuts, chopped


  1. Pour boiling water over oats; set aside.
  2. Combine flour, baking soda, baking powder, salt and cinnamon.
  3. Cream butter, gradually add sugars, blending until mixture is crumbly.
  4. Add eggs, one at a time, beating until light and fluffy. (mixture will look curdled).
  5. Stir in oats and flour mixture. Blend thoroughly.
  6. Spread batter into a greased 9" (2.5 L) square cake pan.
  7. Bake at 350°F (180°C) for 55-60 minutes or until toothpick inserted in centre comes out clean. DO NOT REMOVE FROM PAN.
  9. Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on hot cake.
  10. Broil 6" (15 cm) below element for 2-3 minutes or until bubbly and golden.