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Sailboat Galley – Happy Birthday Cake

A cake is essential when it comes to celebrations. It adds more happiness to the occasion, symbolizes success and milestones, and makes a perfect gift to warm the heart of the celebrant. Nothing can beat the power of cakes to light up the party and make things extra special.

This is because desserts, specifically the sugar in the desserts, cause your brain to release endorphins such as serotonin. These hormones are responsible for making you feel happy, cheerful, and calm.

Besides milk and eggs, flour and sugar are the main ingredients in a cake, which are excellent sources of carbohydrates (which do provide your body, brain, and muscles with energy). As long as you don’t overdo it, you will get a healthy boost of energy to help keep you awake.

So if you wonder what is the healthiest cake to eat, low-sugar cakes containing fruit, vegetables, nuts, dark chocolate, and unrefined ingredients are definitely a healthier alternative to regular cakes.

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Servings

8 sailors

Ingredients:

  • 1 1/4 cups boiling water
  • 1 cup old-fashioned (quick or instant oatmeal)
  • 1/2 cup softened shortening (OR butter OR margarine)
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon

Topping

  • 1/4 cup butter (OR margarine)
  • 1/2 cup brown sugar
  • 1/4 cup cream (OR half-and-half OR evaporated milk OR milk OR soy milk)
  • 1/2 teaspoon vanilla
  • 1 1/3 cups flaked or shredded coconut
  • 1/2 cup chopped pecans (OR walnuts)

How to prepare it:

  • Preheat oven to 350 degrees.
  • Pour boiling water over oatmeal, set aside and let stand while making cake. IMPORTANT: The first time I made this, I put the water and oatmeal in a pan together and then turned the burner on high, thinking I’d cook it like for oatmeal. But there’s a lot less water and the oats scorched — badly — before I realized it. Learn from my mistake: put the oatmeal in a small bowl, then pour the boiling water over them and let it sit. It’ll form a thick glob — that’s fine.
  • Use the back of a spoon to cream together the shortening, brown sugar, sugar and vanilla in a medium bowl. If the shortening/butter/margarine is soft — that is, at room temperature — it’s easy to mix it by hand.
  • Add eggs and beat so that it’s well mixed together.
  • Then add oatmeal mixture. It’ll be one big blob, but use your spoon to break it up a bit. Then start mixing and it’ll break up into small pieces — it’s okay if it’s still a little lumpy.
  • Mix together flour, salt, soda, and cinnamon in a measuring cup or small bowl, then add it to the oatmeal mixture. Stir it until it’s all mixed in, then beat 20 to 30 strokes so that it’s all thoroughly mixed and a little fluffy.
  • Pour the batter into a greased 9″ x 13″ pan and bake at 350 degrees for 30 to 40 minutes. The cake is done when a toothpick or knife inserted into the center comes out clean.
  • While the cake is baking, mix together the topping ingredients in a small bowl.
  • If you have a BROILER: When cake is done, quickly spread the topping over the cake, then put it back under the broiler for about 5 minutes until it bubbles.
  • If you DON’T have a broiler: Let the cake cool somewhat (it doesn’t have to be totally cool). Put the topping mixture into a small saucepan and heat over medium heat until it just starts to boil, stirring occasionally. Spread over the cake.
  • Serve warm or cooled.




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