Microwave Spice Cake

The microwave oven was a popular method of cooking in 1989 when KWC Home Economists developed this aromatic treat. 


1 ½ cups boiling water
1 cup quick-cooking oats, dry
½ cup margarine or butter
1 cup brown sugar
½ cup granulated sugar
2 beaten eggs
1 ½ teaspoons vanilla extract
1 ⅓ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
Whipped topping (optional)


  1. Combine boiling water and oats; set aside. Cream margarine or butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs, beating well. Blend in vanilla and oat mixture.
  2. In small bowl, sift together dry ingredients; add to creamed mixture. Blend at low speed until moistened, then beat at medium speed 2 minutes.
  3. Pour into ungreased 11 x 7 x 2-inch microwave-safe baking dish. Microwave uncovered on MEDIUM (50 percent power) 8 minutes. If microwave shelf does not rotate, give dish a half-turn every 3 to 4 minutes. Microwave on HIGH 7 to 8 minutes or until toothpick inserted in center comes out clean. (Microwave ovens vary in power; therefore, cooking time may vary.)
  4. Let stand on a flat, heat resistant surface to insure that the bottom will be completely baked. To serve, top each piece with a dollop of whipped topping.

Makes 20 servings.

Nutrition information per serving: 150 cal, 5 g fat, 21 mg chol, 177 mg sodium, 25 g carbo, 1 g fiber, 2 g pro, 15 mcg folate.