Leftover Oatmeal Cake

1 cups leftover oatmeal from breakfast
1 cube (1/2 cup) butter
1 cup Sucanat
1 cup cane juice crystals
3 eggs
1 t vanilla
1 cups whole wheat pastry flour
1 t cinnamon
1 t baking soda
1 teaspoon salt

Cream together butter, Sucanat, cane juice crystals, eggs and vanilla. Add remaining ingredients and mix well. Spoon cake in a 9x13 pan that has been sprayed with a non stick spray. Bake at 350 for 30 to 35 minutes or until it tests done. Cool cake and frost (if desired) with Maple Frosting.


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Dessert Recipes
The Homestead Kitchen