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| 1/2 Tasse | Shortening; soft |
| 3/4 Tasse | brown sugar firmly packed |
| 2 | eggs |
| 1 Teelöffel | vanilla |
| 1 1/2 Tasse | all-purpose flour Sifted |
| 1 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | soda |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | cloves |
| 1 1/4 Tasse | buttermilk |
| 1/2 Tasse | nutmeats chopped |
| 1 1/2 Tasse | dates pitted, chopped |
| 1 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
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Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking powder, soda, salt and spices. Add to creamed mixture alternately with buttermilk; blend well. Stir in nutmeats, dates and oats.
Pour into well-greased and floured 1-1/2 quart ring mold. Bake in preheated slow oven (325 F.) 45 to 50 minutes. Loosen edges; cool on wire rack about 15 minutes. Remove from mold; cool.
Frost with orange butter cream frosting. Decorate with red and green candied cherries.
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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