Kathy Whyte/ WNBF News


Kathy Whyte/ WNBF News

It’s Never Too Early For Rum-Raisin Oatmeal Coffee Cake (prep. time about 40 minutes after plumping the raisins in rum)

Be brave enough to think outside the box, in this case, literally.  Take a look at what you have in your cupboards and pantry and think about what you can make with a product that isn’t true to its original purpose, like the box of instant, flavored oatmeal. The packets of breakfast oatmeal are used in this recipe instead of the usual uncooked oatmeal. 

1 C. raisins

1 ½ C. rum

1 C. softened butter

2/3 C. granulated sugar

1 egg

1 ½ C. flour

1 tsp. baking soda

1 tsp. salt

6 packets total of brown sugar cinnamon and apple cinnamon instant oatmeal ( or 2 C. oatmeal) *

¼ C. of the rum the raisins soaked in

½ C. milk

*If you go with the traditional oatmeal instead of the breakfast packets, add 2 tsp. ground cinnamon a dash of ginger and a dash of nutmeg

optional powdered sugar to finish 

Place the raisins in a small bowl and add enough rum to almost cover and soak for at least three hours.

Pre-heat oven to 370.  Grease and flour a cake pan. Drain the raisins, reserving at least ¼ cup of the flavored rum Cream butter and sugar in a large mixing bowl. Beat in the egg.  Stir salt and baking soda into the flour. Stir the flour into the wet mixture, 1/3 C. at a time.  Fold in the oatmeal and raisins. Loosen the dough by adding the reserved flavored rum and the milk.  Pour the batter into the greased and floured pan.  Bake about 20 minutes, turning occasionally.  Reduce heat to 360 and bake another 10 minutes on the top rack.  The cake is done when a toothpick inserted in the center comes out clean.  Sprinkle with powdered sugar. 

Thanks to Down to Earth Whole Foods in Endicott for sponsoring Foodie Fridays.