Oatmeal Cake

1-1/8 cups hot water* 1 cup Quaker Quick Oats 1 cup raisins 1/2 cup butter 2 cups brown sugar (packed)

1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1-1/4 cups flour 1/2 cup chopped nuts

* 1 cup plus 2 tablespoons

Directions:
Pour hot water over quick oats and raisins and let stand for 30 minutes. Cream butter and brown sugar together; add eggs and beat until well blended. Sift nutmeg, cloves, soda, and flour together. Stir flour mixture and nuts into egg mixture. Add oatmeal and beat by hand until well blended. Bake in a greased and floured bundt cake pan for 1 hor at 350°. Do not take cake out of pan or tip the pan until the cake is COLD.

Notes:
This recipe was given to me in 1982 by Barbara Galindo, a fellow teacher at the Santa Cruz Cooperative School in Santa Cruz, Bolivia.