Scotch Spice Cake

Oxmoor House
one 9- inch cake


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1/2 cup quick-cooking oats, uncooked
1/2 cup boiling water
3/4 cup evaporated milk
1/2 cup shortening
1/2 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped pecans


Combine oats, water, and milk; set aside. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine 1 cup flour, soda, salt, cinnamon, and cloves; add to creamed mixture alternately with oat mixture, beginning and ending with flour mixture. Dredge raisins and chopped pecans in remaining 1/2 cup flour; stir into batter.

Pour batter into a greased and floured 9-inch square pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool. Cut into squares to serve.

Created date

February 2010