Do you have a recipe you’d like featured in the Sunday Edition Weekly Newsletter? Write to [email protected] with the subject line “Sunday Edition.” Recipe inspired by Mother Earth News.

Ingredients:

• 1 1/2 cups boiling water or apple juice
• 1 cup quick oats
• 1/2 cup melted margarine or butter
• 1-1/2 cups flour (whatever kind you prefer)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup each white and brown sugar
• 3 eggs
• 1/2 to 1 cup raisins
• 1/2 to 1 cup chopped nuts (almonds, walnuts, pecans)
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 1-1/2 teaspoon cinnamon
• 1/2 teaspoon ginger (ground or freshly chopped root)
• 1 teaspoon ground cloves
• 1 teaspoon each vanilla, rum, and brandy flavorings
• 1/4 cup sesame seeds*
•  a few poppy seeds*

Directions:

1. Preheat oven to 350 degrees F.

2. Place oats in a smaller bowl, boil the water or juice, and pour it over the oats. Let stand while you cream together the margarine or butter with the sugars. Beat the eggs in one at a time, then stir in flavorings. Dump in the flour, salt, soda, and spices, and beat with vigor until smooth.

3. By now, oats should look like oatmeal. Plop it into the main batter and stir it around. At the end, mix in the seeds, raisins, and nuts. By now, the batter should look thick and busy.

4. Use either a Bundt pan or a spring-form pan. An angel-food cake pan with the center tube also works as long as the batter depth doesn’t exceed 2 inches or so. Cake will take from 35-45 minutes to bake. Start checking it after 30 minutes. If the cake pulls away from the pan sides and/or if a knife or stout toothpick inserted in the middle comes out clean, this concoction is done!