Preheat oven to 375°F.
Sugar: Use all white, all dark brown, or any combination of the two.
Raisins: We prefer golden raisins in this recipe, but any kind may be used. Raisins should be plumped before baking by soaking them (for about 5 minutes) in 1 1/2 cups boiling water with a little bit of rum. Craisins may be substituted for raisins, or combined with the raisins to make 1 cup.
Stir in the oatmeal. Sift the flour with the baking soda and spices. Allow to cool.
Cream together butter and sugar until light and fluffy.
Add eggs and vanilla; beat until until well mixed.
Add sifted flour mixture alternating with the cooled oatmeal, starting and ending with the dry ingredients.
Beat well.
Butter and flour an 8x12-inch baking pan.
Bake for 35-40 minutes, or until a cake tester inserted in center of cake comes out clean.
Cool 15 minutes before frosting, if desired.
Submitted by: CM
