Date/Oatmeal Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Ideal hearty cake to pack in lunchboxes and to tote to potlucks


  • 1 c. quick-cooking rolled oats
  • c. dates, cut in pieces
  • c. boiling water
  • 1 c. brown sugar, firmly packed
  • 1 c. sugar
  • ¾ c. shortening
  • 3 eggs
  • 2 c. sifted flour
  • 2 tsp. baking powder
  • tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • Lemon/Butter Cream Frosting


  • Place oats and dates in bowl; pour on water. Stir; let stand 20 minutes.
  • Gradually add sugars to shortening, creaming well. Add eggs, one at a time, beating after each addition. Stir in oatmeal mixture.
  • Sift together flour, baking powder, salt, soda and cinnamon. Add to above mixture and mix well.
  • Pour into 13 X 9 X 2" paper-lined pan. Bake in moderate oven (350°) 45 to 50 minutes. Cool on rack. Frost with Lemon/Butter Cream Frosting.