My husband and son are in January.
My girls are in July.
I used to always bake Vanilla Cakes and change the frosting flavours.
That is now changing.
Last year I baked Peanut Butter Cake with Banana Filling and Grape Frosting and my husband loved it.
This year I wanted the same reaction.
I was looking through one of my favourite blogs, and I came across this recipe.
Oatmeal Rum-Raisin Cake.
Besides peanut butter, my husband does like Oatmeal Raisin cookies.
Let's make the cake!
I sometimes try the batter before spooning the batter into the cake pans.
The batter does taste good.
There was a lot of batter.
I used 2 cake pans and I feel I should have used 3 (cake pans).
*The recipe calls for dark rum in-order to soak the raisins in.
You could leave this part out if you are making it kid-friendly.
**The recipe calls for 1/2 cup oats twice (a total of 1-cup).
1/2 cup of oats are used with the boiling water and the other
1/2 cup oats are used in the end after the sour cream and the rum-raisin mixture is added.
The frosting does yield a lot.
It covered my 2-layer cake and then I had a little over a cup left.
It is light and yummy.
This cake is pretty heavy.
What I mean is, usually you can have 2-slices of cake (well...our family does), but we were quite content with just having one-slice.
There were quite a few steps, but the end result was yum!
Give it a try, you won't be disappointed.
Thanks again to Hungry Rabbit for the awesome recipe.
Oatmeal Rum-Raisin Cake
a little over 1-cup dark raisins
3/4 cup dark rum
*1/2 cup large flake oats + 1/2 cup large flake oats
3/4 cup boiling water
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup (1-stick/8-Tbsp) butter, room-temperature
1/4 cup malted milk powder (Olvatine)
3/4 cup granulated sugar
1 cup brown sugar, firmly-packed
2 large eggs
1 tsp pure vanilla extract
1/2 cup sour cream
*Place the raisins in a bowl and then add the dark rum to it.
Let the rum-raisin mixture sit for approx. 30-minutes. Set aside.
**After the 30-minutes, drain the rum from the rum-raisin mixture (approx. 4-Tbsp) and set the rum aside.
Therefore, you will have the rum-raisins in one small bowl (for the cake) and
reserve rum in another small bowl (for the frosting).
*In another bowl, place the 1/2 cup oats with the boiling water.
Set aside.
*Preheat oven to 350F.
Butter your 2-cake pans (bottom and sides), then line the cake pans with parchment paper and finally butter the parchment paper once again. Shake a bit of flour onto the bottom and the sides of the cake pans.
Shake out the excess. Set aside.
(Seems like a lot of work and it is. Makes a huge difference, trust me).
*In another bowl, whisk together flour, baking soda and cinnamon. Set aside.
*Using a paddle attachment, beat together butter, malt powder and sugars until light and fluffy.
*Add eggs (one at a time) and vanilla extract.
Remember to scrape down the sides and bottom of the bowl after each addition.
*Mix in oat-mixture.
Mix until everything is combined.
*Add 1/2 of the flour-mixture, mix.
*Add the sour cream mixture, mix.
*Add the rest of the flour mixture until all is combined.
*Add the rum-raisins and the 1/2 cup oats to the batter and mix until everything is evenly-distributed.
*Pour the batter into the 2-cake pans.
Smoothing out the tops of the cakes.
*Bake for approx. 30-minutes or until a skewer/toothpick is inserted and it comes out clean.
*Let the cakes rest in the pans for approx. 25-minutes to cool.
*Then let them cool completely onto a wire-rack before frosting.
Brown Sugar Frosting
1 cup brown sugar, packed
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 cup all-purpose flour
3 Tbsp malted powder (Olvatine)
3 Tbsp cornstarch
1/4 tsp ground cinnamon
1 1/2 cups whole milk (3%)
4 Tbsp reserved rum from the rum-raisin mixture
1 1/2 cups (3-sticks/24 Tbsp) butter, softened
1 tsp pure vanilla extract
1/2 tsp pure almond extract
*Whisk together the brown sugar, granulated sugar, baking soda, flour, malted powder and cinnamon in a medium-bowl.
*Slowly stir in the milk until smooth.
*Using a fine-mesh strainer, strain the mixture into a medium-size saucepan.
*Cook the mixture over medium-high heat.
Stirring constantly until it boils and thickens. Mine took approx. 10-minutes.
*Add rum and cook for another 2-minutes.
*Transfer the milk-mixture into a bowl to cool to room-temperature. (approx. 1-hour).
*Using a paddle-attachment, beat the butter until light and fluffy.
Remember to scrape down the sides and bottom of the bowl before adding the next ingredients.
**Switch the paddle-attachment to the whisk-attachment, beat on medium-low speed the butter and extracts.
*Slowly add the milk-mixture and beat until incorporated.
*Increase the speed to medium-high, beat until light and fluffy.
Remember to scrape sides and bottom of the bowl.
Try not to eat the frosting on its own. It is that yummy.
Assemble:
*Place one cake on cake plate, and using Brown Sugar Frosting frost the top layer of the cake.
*Place the other cake on top of the frosting.
*Frost the sides and then top of the cake.
*Refrigerate until set.
*Remove from fridge 15-minutes before serving.
Please Note: I always use Salted Butter and then omit the salt requested in the recipe.
You should do what you feel is best.
Enjoy!
:)
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