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Did the prepwork for one of my nicer cakes--an oatmeal cake with whipped clotted cream and strawberries--for a baby shower that's apparently happening two weeks from now! Baka! I guess the furry gathering in San Antonio's going to have a nice dessert tomorrow!


( 5 comments — Leave a comment )
May. 16th, 2008 07:16 pm (UTC)
Recipe? Pretty please?
May. 16th, 2008 07:18 pm (UTC)
Hah! I shall only give you the pictures!

8/17/06: Strawberry oatmeal cake with whipped devonshire cream

No, never mind, I'll try to remember to get that to you when I get home :)
May. 16th, 2008 09:43 pm (UTC)
Oatmeal Cake w/Devonshire Frosting

1 1/2 cups boiling water [Note: I used 1% milk for a richer cake]
1 cup rolled oats 
1/2 cup butter or margerine
1 cup packed brown sugar 
1 cup white sugar 
2 eggs 
1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon salt 

~2C strawberries, sliced thin
~1 cup devonshire/clotted cream (two small jars)
1/4 cup granulated sugar, ground fine 



1.Preheat oven to 350 degrees F (175 degrees C). Line with 
parchment, grease, and lightly flour a 9 x 13 pan or two cake pans.

2.In a small bowl, pour boiling water [or milk] over oats. 
Mix well, and cool. 

3.In a large bowl, combine butter or margarine and sugars, beating until smooth.
Add eggs one at a time. Blend together flour, baking soda, spices, and salt, and mix
into batter. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan. 

4.Bake for 35 minutes [or 30 and use knife-test to see if it's done with cake pans]. 

5. When cake is baking, slice strawberries (about the thickness you might slice 
bananas for cereal.

6. Using a blender, pulvarize granulated sugar. Grind on high for maybe 10 seconds, 
then shake and blend again. Repeat until sugar is a fine powder (resembling 
confectioners/powdered sugar). Blend into clotted cream, and chill until needed. [Edit: Maaaaybe chilling isn't such a good idea, since it's hard to "whip" this stuff into spreadable consistancy. Room-temperature doesn't tear up the cake as much.]

7. Let cake cool in pan for 10 minutes, then on rack until room temperature (any
warmer and the cream tends to melt.) If you'd like, trim off "crust" of cake for
smoother edges (save them for a snack--they're a great way to use up the leftover 
frosting and strawberries.

8. Cover the top of one layer of cake and, if you're feeling lucky, the bottom of the 
second layer with a thin spread of frosting. Make a layer between the two cakes with
sliced strawberries. Pray here, it might help. Put the second layer on top of the first.
Spread a modestly thick layer of frosting on the top, decorate with strawberries, and serve.

Note: The cream REALLY wants to melt in this recipe. It's really just glorified butter.
So the cake doesn't travel well, and if you butter it too soon it turns to liquid and soaks 
into the cake. 

Edited at 2008-05-19 02:10 pm (UTC)
May. 19th, 2008 01:31 pm (UTC)
Thanks Spotty!

That cake was very good. I took a piece home to my mom and she loved it as well. The cream was very good on this one. Nice recipe.
May. 19th, 2008 02:09 pm (UTC)
Glad she liked! It was probably a little chewier than it should have been, since I'd made the cake part Thursday night. The recipe should be a lot lighter :)
( 5 comments — Leave a comment )

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