Tuesday, September 4, 2012

Scotch Spice Cake

Today was the first day my little angels (ahem) went back to school.  Here in Michigan we have this inane law that forbids any school accepting state money from starting classes before Labor Day.  It's supposed to improve tourism.  Laugh with me now.  Nobody comes up from out of state much, because THEIR kids are back in school.  And everybody here goes on longer vacations... out of state.  *sigh*

At any rate, school means lunch boxes.  And lunch boxes mean trying to find SOME sort of goodies that my children will eat and can have.  So today, we make yet another foray into the 8th Pillsbury Bake Off cookbook and dust off an old fashioned snack cake recipe.

Scotch Spice Cake

1/3 c. gluten-free quick-cooking oats
1/3 c. boiling water
3/4 c. evaporated milk
1-1/2 c. Fancy Flour Blend, other GF AP flour, or:
1/4 + 2 Tbsp. c. millet flour
2 Tbsp. sweet rice flour
1/2 c. white rice flour
1/4 c. + 2 Tbsp tapioca flour
2 Tbsp. potato starch
1/2 tsp soda
3/4 tsp salt
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp cloves
3/4 c. + 2 Tbsp brown sugar
1/4 c. granulated sugar
1/4 + 2 Tbsp shortening or unsalted butter
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.  Spray an 8" square pan with nonstick cooking spray.

In a heat-proof bowl, pour boiling water over oatmeal.  Stir for a minute.  Add evaporated milk.  Set aside.


In another bowl, combine flour, soda, salt, cinnamon, cloves, and xanthan gum.  Whisk together, and set this aside as well.
In the bowl of a stand mixer, cream together shortening, sugar, and brown sugar.

Beat in eggs, one at a time.  Stop and scrape down bowl.
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Add milk and oatmeal mixture, as well as vanilla extract.  Mix well, then scrape down again.  Yep, it's going to look curdled:

Add dry ingredients gradually.  Beat on medium until smooth.

Pour into prepared pan and bake 50-60 minutes until top springs back when touched and a toothpick inserted into center comes out clean.  Cool completely

Frosting

2 Tbsp butter
1-1/2 c. powdered sugar
1 tsp vanilla
2-3 Tbsp hot coffee of milk

Blend butter, sugar and vanilla.  Add milk or coffee until spreading consistency is reached.  Pour onto cake and spread with a knife or the back of a spoon.

The original recipe called for 1/2 c. each raisins and nuts.  My kids don't like either so I left them out.  IN hindsight, cinnamon chips might have been a tasty addition.  Don't use old fashioned oats unless you really want to chew on them in the cake!

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