Oatmeal Cake
This rustic and hearty Oatmeal Cake combines the nutty texture of coarse Scotch oatmeal with fine wheat flour for a uniquely satisfying dessert. The rich batter is sweetened with sugar and enriched with butter and fresh milk, creating a golden-brown cake with a tender yet substantial crumb. Perfect for afternoon tea, it offers a delightful balance of wholesome grains and classic sweetness.
Ingredients
- 4 ounces All-purpose flour (Originally 'Mill's No. 1 wheat flour' (0.25 lb). Approx 1 cup.)
- 4 ounces Coarse oatmeal or stone-ground oats (Originally 'Coarse Scotch Oatmeal' (0.25 lb). Approx 1 cup.)
- 8 ounces Granulated sugar (Originally '0.5 seer'. Converted to approx 1 cup.)
- 4 ounces Butter (Originally '0.25 lb'. Equal to 1/2 cup or 1 stick.)
- 1/2 cup Whole milk (Originally '1 pasher' (approx 1/4 seer or 4-5 fl oz).)
- 1 whole Egg (Large fresh egg.)
- 1 1/2 teaspoons Baking powder (Originally '1 1/2 heaping spoons'.)
- 1 tablespoon Butter (for greasing) (Estimated quantity for greasing the mold.)
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Instructions
- 1Preheat your oven to 350°F (175°C). Generously grease a round cake mold or baking tin with butter.
- 2In a large mixing bowl, combine the flour, oatmeal, sugar, butter, milk, and egg. Mix thoroughly until well combined. (For best results, you may cream the butter and sugar first, then add the egg and milk, followed by the dry ingredients).
- 3Finally, add the baking powder to the mixture and fold it in gently but thoroughly to ensure it is evenly distributed.
- 4Pour the batter into the prepared mold, filling it about three-quarters full to allow space for rising. Place in the preheated oven and bake for 30 to 40 minutes, or until the cake is golden brown and firm to the touch.
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