Sometimes I have oatmeal left over from breakfast, and it seems a shame to waste it. This recipe uses up the leftovers and produces a really moist, delicious cake. The cake is entirely whole grain, but disguises the fact. The husband sometimes gets gift boxes at work from grateful clients, and this year we got one full dried fruit, jams, etc. I used the dried apples in this cake. I took a large handful and chopped them up into small pieces in the food processor and mixed it into the batter. I have also used dried blueberries, mixed dried fruits, and apricots in the past.
Apple Oatmeal Cake
Grease a round cake pan, and it really helps to use greased parchment paper or waxed paper in the bottom. Mine measures about 8 1/2 inches across. Preheat oven to 350 degrees.
1 cup leftover cooked oatmeal
1/2 cup brown sugar
1/2 cup regular white sugar
1/4 cup shortening (I used a heart-healthy margarine)
1 egg or equivalent in egg substitute
1/2 tsp vanilla
3/4 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
Dried fruits, chopped up if necessary
Beat the oatmeal, gradually add the sugars. Cream with the shortening, then add the eggs and vanilla and beat some more. In a separate bowl, mix the dry ingredients . Add the dry ingredients to the wet ingredients and mix well. Then I stir in about 3/4 cup of dried fruit, apples in this case and sometimes chopped nuts (about 1/2 cup). Pour into a greased pan, decorate the top with pecan halves and a sprinkle of sugar (optional), and bake at 350 degrees for about 1/2 hour. It might be a little less or a little more, so keep an eye on it and test for doneness. My oven is a little wacky.
You can vary the spices and what you add to the cake.