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Moist oat and bran cake
A lovely alternative to oatmeal cookies, a lightly spiced cake with porridge oats and whole bran cereal. Healthy elements in a light, sweet batter which can also be used to make muffins. Either way, a moist and nutritious delight!
Ingredients
Serves: 24
- 360ml boiling water
- 40g porridge oats
- 15g whole bran cereal, such as All-Bran®
- 200g caster sugar
- 220g light brown soft sugar
- 100g margarine
- 2 eggs
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 190g plain flour
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Pour boiling water over oats and bran cereal, and let stand 10 minutes.
- Combine the remaining ingredients, and add oat mixture to them. Pour mixture into two 20cm or 23cm cake tins.
- Bake at 180 C / Gas 4 for 30 to 40 minutes. To make muffins, bake about 15 minutes, or until skewer comes out clean.
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Reviews & ratings
Average global rating:
(53)
Reviews in English (46)
Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too. - 17 Nov 2005 (Review from Allrecipes US | Canada)
My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins. - 14 Jan 2006 (Review from Allrecipes US | Canada)
People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous! - 13 Apr 2008 (Review from Allrecipes US | Canada)