| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Cakes, Desserts | 1 | Cake ring | |
INGREDIENTS
| 1/2 | c | Shortening; soft |
| 3/4 | c | Brown sugar, firmly packed |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 1/2 | c | Sifted all-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 1 1/4 | c | Buttermilk |
| 1/2 | c | Chopped nutmeats |
| 1 1/2 | c | Chopped pitted dates |
| 1 | c | Quaker Oats, uncooked (quick or old-fashioned) |
INSTRUCTIONS
Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking powder, soda, salt and spices. Add to creamed mixture alternately with buttermilk; blend well. Stir in nutmeats, dates and oats. Pour into well-greased and floured 1-1/2 quart ring mold. Bake in preheated slow oven (325 F.) 45 to 50 minutes. Loosen edges; cool on wire rack about 15 minutes. Remove from mold; cool. Frost with orange butter cream frosting. Decorate with red and green candied cherries. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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