Whole Wheat Oatmeal Pound Cake
"Not very dense and perfect for breakfast.o make it lighter, use low-fat butter, splenda brown sugar blend and egg substitute. Recipe courtesy of Carnation evaporated milk.***Thanks to FloridaNative's review, I changed the cooking time as well as revised the cooking instructions. *NOTE* This bread may also be baked in a square pan to prevent it from not cooking evenly"
photo by mirza_arch
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 1 cup all-purpose flour
- 1 cup oats
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 1 cup light brown sugar
- 1 cup reduced-fat evaporated milk
- 1 cup melted margarine or 1 cup butter
- 4 eggs or 1 cup egg substitute
- 1⁄2 cup raisins
- 1⁄2 cup chopped pecans
directions
- Preheat oven to 350 degrees.
- Grease and flour a loaf pan. In a large bowl.
- Whisk together the dry ingredients (first 5).
- Add the milk, margarine, and eggs, mixing just until combined.
- Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again.
- Let cool a few minutes and unmold.
- Serve warm or at room temperature.
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Reviews
-
What a versatile, no-fail recipe! I had planned to sub applesauce for part of the butter, but then actually forgot the butter in the microwave, and it turned out great with just a half-cup applesauce as the fat substitute! I baked it at 325 for about an hour in a square glass baking dish (I'll put it on a baking sheet next time as the bottom browned) and there was zero sogginess in the middle. It was light and moist and really good. I omitted the raisins and pecans, which left it slightly on the bland side, but perfect for my natural strawberry shortcake base. My taste testing says it will be all I want it to be. I used about 3/4 c brown sugar, but next time I'll try 1/2 c raw sugar and 1/2 tsp salt, since I'm doing strawberries and sweet whipping cream. Great basic recipe! -
Made this in 2 loaves as I needed more portions Followed it completely. Ill let you know how it tastes tonight Made for CQ 2017 -
Very easy to bake and extremely delicious. I followed the instruction word by word except I didn't have the evaporated milk so I added trim milk instead. It turned out great. -
Unfortunately, this recipe didn't work very well for me. I followed the instructions exactly, but like the previous reviewer, the loaf still had raw dough in the middle, while the remainder was dense and dry. If I were to make this again, I would bake it at a lower temperature (like 300 F.) for a longer time. We thought the taste was just OK and ended up throwing it away. Would not make again, sorry! Made for ZWT6 2010.
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This is a WONDERFULLY DELICIOUS cake ~ the only problem I had with the recipe was the cooking time ~ after 40 minutes I took it out, let it cool, and then took it out of the pan. Well, to my horror it was not done in the middle ~ I cut it in half as it seemed 'jiggly' and it was still raw in the middle. I plopped it back in the pan (both halves) and back into the oven for another 20 minutes. It came out just fine :) I would suggest amending the recipe to reflect a longer baking time of 55-60 minutes. I made this gluten free, using gluten-free AP flour and almond flour in place of the WW flour, plus GF oats. It's a delicious cake Mami J ~ thanks for posting this recipe which my DH fell in love with right after his first bite :) Made for Sprinng PAC 2010!
Tweaks
-
Very easy to bake and extremely delicious. I followed the instruction word by word except I didn't have the evaporated milk so I added trim milk instead. It turned out great.
RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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