| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Boiling water or apple juice |
| 1 | c | Oats |
| 4 | oz | Margarine |
| 1 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 1 | c | White sugar |
| 1 | c | Brown sugar (packed) |
| 3 | Eggs | |
| 1/2 | To 1 cup raisins | |
| 1/2 | To 1 cup chopped nuts (can be a mixture of nuts) | |
| 1 | ts | Baking soda |
| 1 | ts | Nutmeg |
| 1 1/2 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1 | ts | Cloves |
| 1 | ts | Vanilla |
| 1 | ts | Rum or rum flavoring |
| 1 | ts | Brandy or brandy flavoring |
| 3/4 | c | Sesame seeds |
| Some poppy seeds |
INSTRUCTIONS
Heat oven to 350. Grease a bundt pan well*. Let oatmeal sit in water (juice) Cream butter and sugars. Blend in eggs one at a time. Stir in flavorings. Dump in flour, salt, soda and spices. Beat till smooth. Slop in oats, stir, then pour in seeds, raisins, and nuts. Bake 35-40 minutes. Let cool 10 minutes, then turn onto plate. *(or use mini bundt pans and adjust cooking times) Ranger@Halcyon.Com Glenn (and/or) Sharon Gorman on rec.food.recipes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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