Oatmeal Walnut Cake Recipe

Name: Oatmeal Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. boiling water; 1 c. quick cooking oats; 2 eggs; 2 c. firmly packed brown sugar; 1/4 c. margarine, softened; 1 tsp. grated lemon rind; 1 c. sifted flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1 c. chopped walnuts; powdered sugar

Servings: persons

1 c. boiling water
1 c. quick cooking oats
2 eggs
2 c. firmly packed brown sugar
1/4 c. margarine, softened
1 tsp. grated lemon rind
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1 c. chopped walnuts
powdered sugar

1
Pour boiling water over oats; let stand 20 minutes.
2
Water will have been absorbed.
3
Combine eggs and brown sugar in large bowl; beat with electric mixer at medium speed until well blended.
4
Beat in margarine and lemon rind.
5
Sift flour, baking soda and cinnamon onto waxed paper.
6
Add to egg and brown sugar mixture.
7
Add oatmeal; mix well.
8
Stir in walnuts.
9
Turn batter into a sprayed with Pam 9 x 9 x 2-inch baking pan.
10
Bake in moderate oven (350u00b0) for 45 minutes or until a toothpick comes out clean.

1906

kcal

Calories

109

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. boiling water, 1 c. quick cooking oats, 2 eggs, 2 c. firmly packed brown sugar, and more.

Yes, Oatmeal Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Walnut Cake

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