49 PAULA DEEN’S BEST CAKES & PIES
1 cup butter, softened
¾ cup granulated sugar
½ cup fi rmly packed light
brown sugar
5 large eggs
2 cups quick-cooking oats
1½ cups all-purpose fl our
2 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ cup plus 3 tablespoons whole
milk, divided
½ cup applesauce
1 cup raisins
1 cup chopped walnuts
1 cup confectioners’ sugar- Preheat oven to 350°. Spray a 12- to
15-cup Bundt pan with baking spray
with fl our. - In a large bowl, beat butter,
granulated sugar, and brown sugar
with a mixer at medium speed until
fl uff y, 3 to 4 minutes, stopping to scrape
sides of bowl. Add eggs, one at a time,
beating well after each addition.- In another large bowl, whisk together
oats, fl our, baking powder, cinnamon,
and nutmeg. With mixer on low speed,
gradually add oat mixture to butter
mixture, beating just until combined.
Beat in ½ cup milk and applesauce until
combined. Stir in raisins and walnuts.
Pour batter into prepared pan. - Bake until a wooden pick inserted
near center comes out clean, 40 to
50 minutes. Let cool in pan for
10 minutes. Remove from pan, and
let cool completely on a wire rack. - In a small bowl, whisk together
confectioners’ sugar and remaining
3 tablespoons milk; drizzle glaze onto
cooled cake. Let stand until glaze is set,
about 20 minutes. Cover and refrigerate
for up to 3 days.
Oatmeal Raisin Cake
Makes 1 (10-inch) Bundt cake