1 cup old-fashioned rolled oats
1 cup golden raisins
1 1/2 cups boiling water
1 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup butter
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla

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