EMOH@HOME – FOOD & DRINK

Scotch Spice Cake

This is gonna be short and sweet. Literally.

It’s #MusCake day all over the interwebs and if there’s one thing we love around here, it’s cake. And Instagram challenges. You can imagine my excitement when we got to put the two together!

Given that it’s the holiday season, I dug into the archives to looking for something full of desserts. I was not disappointed.

Pillsbury’s Dessert Cook Book, published 1970.

I decided on a Scotch Spice Cake because it sounded festive.

Yum.

The selling point of this cake was the fact that it has oatmeal in it. This would be a first for me. Let’s be honest, it pretty much sounds like breakfast, right? Oatmeal, raisins, nuts… it’s breakfast cake. I mean, any cake is a breakfast cake if you want it to be, but still.

Given that the recipe comes from the Pillsbury cook book, I opted to buy the brand name flour to be as close to the original as possible. The only other ingredients I didn’t have on hand were the raisins, nuts, and evaporated milk, so this was an easy and inexpensive shopping trip. Oh, and Cool Whip because… well, you never need a reason for Cool Whip.

We set to work measuring and mixing our ingredients.

The evaporated milk was way more orange in person.

We mixed the oatmeal and evaporated milk with the boiling water and set it aside, then started on the large mixing bowl. The moment I added the shortening to the pile of dry ingredients, I suddenly remembered that my electric mixer attachments broke while I was making cookies on Thanksgiving (rest in peace, old friends). All I had left was a single whisk attachment, which did not work for me on Thanksgiving, leaving me to mix sticky cookie batter by hand.

Photo courtesy of my 11 year old.

Thankfully, the whisk attachment worked just fine for this recipe. After finishing up the dry ingredients, we added the oatmeal mixture to it and got to work on the raisins and nuts.

Look at my fancy swirl, y’all!

I used Pam spray to “grease” the cake pan because I only had enough shortening for the cake itself. It worked just fine.

We’re ready.

The recipe calls for 45-50 minutes so I started with 45. After the timer went off, I gave it another 5 minutes for good measure. Voila!

We gave it a sprinkle of powdered sugar and it was ready to go! The pieces didn’t exactly cut nicely, but that could probably be fixed by letting it cool all the way first. And of course like the gluttons we are, we gave it the appropriate amount of Cool Whip.

I went easy on the Cool Whip, actually.

This cake is delicious. It’s incredibly moist with amazing flavor. Everyone loved it and the kids plan on eating the last two pieces for breakfast tomorrow. Told you it was breakfast cake.

What I’d keep: I’d keep the base cake recipe and experiment with different additions, like dates and cranberries. Also, I’d like to try them as muffins!

What I’d change: I would lose the nuts, personally. I’m not a huge fan to begin with, and while they don’t ruin the cake for me, they don’t add anything either. 

Cost: Eh, most of this is probably already in your pantry. A few bucks for some raisins and nuts and you’re good to go! 

If you decide to give this recipe a go, be sure to post all about it and tag us on social media with #emohathome. We’d love to see it! And don’t forget to share with your friends so more people can watch us embarrass ourselves for the sake of history.

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