Saturday, September 24, 2011

Cookies or Cake

This month was the last month the Cake Slice bakers were baking with Lauren Chattman's book "Cake Keeper Cakes."  We didn't vote on a cake this month as in previous months, instead we could choose any cake in the book.  There were a couple of cakes I had been eyeing and looking forward to making,  unfortunately I didn't get around to making one of her cakes.

My husband's birthday was earlier this week.  Mike isn't a cake guy, he is a cookie, pie, tart kind of guy, so this year I told him I wasn't making a cake.  He could choose anything else, but I wasn't doing a cake.  He chose Oatmeal Raisin Cookies and I was all set to make them.  But then I turned on him, the idea of not having a cake for his birthday just didn't seem right.  I think everyone should have a cake on their birthday, so he got an Oatmeal Raisin Cake for his birthday.

When thinking of this type of cake it didn't sound right to me.  I don't know why, but it sounded like it would have an odd mouth feel. I was completely wrong and this was a delicious cake.  My son kept on insisting it was a carrot cake, as the flavors are very similar.  I topped the cake with a browned butter icing which was a nice accompaniment.  This is a great cake for the fall and  is also great for a birthday celebration that you don't need a cake for, but want to make one anyway.

Oatmeal Raisin Cake
Printer Ready

1 cup Old-Fashioned Rolled Oats
1 cup Golden Raisins
1 ½  cups boiling Water
2 Tbs. Rum
1 ½  cups sifted Flour
1 tsp. Baking soda
1 tsp. Cinnamon
½  tsp. Nutmeg
¼  tsp. Cloves
½ cup Butter
1 cup Sugar
½ cup Brown Sugar
2 large Eggs
1 tsp. Vanilla

Preheat oven to 375°F.  Butter and flour an 8x12 inch baking pan.
Combine oats and raisins, add boiling water and stir until combined.  Allow to cool to room temperature.  

Sift the flour with the baking soda and spices, set aside.  In large mixing bowl cream together butter and sugar until light and fluffy.  Add eggs and vanilla; beat until until well mixed.
Add sifted flour mixture alternating with the cooled oatmeal, starting and ending with the dry ingredients.  Mix until combined.
Pour into prepared pan.  
Bake for 35-40 minutes, or until a cake tester inserted in center of cake comes out clean.

Cool completely and top with Brown Butter Icing.  

Brown Butter Icing
Printer Ready

4 tablespoons Unsalted butter
2 tablespoons Cream Cheese
1 ½  cup sifted confectioner's sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl of electric mixer, leaving any burned sediment behind.   Add ½ cup sugar and mix until combined.  Add cream cheese and mix until smooth.  Continue adding sugar mixing until smooth.  Add vanilla and 1 tablespoon milk.  Add remaining tablespoon a little at a time until consistency is spreadable.