• Preparation Time 25 minutes
  • Baking Time 45 minutes
  • Makes 9 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1 1/4 cups boiling water
  • 1 cup Robin Hood® Oats
  • 1 1/4 cups Robin Hood All Purpose Whole Wheat Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 3/4 cup finely chopped dried apricots
  • Topping
  • 3 tbsp butter
  • 1/2 cup packed brown sugar
  • 3 tbsp light cream
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts

Serving Size: 9 servings


Serving Size: 9 servings

  • Preheat oven to 350°F (180°C). Grease a 9” (2.5 L) square baking dish.
  • Cake: Pour boiling water over oats. Stir and set aside.
  • Cream butter, brown sugar and eggs together, in a separate mixing bowl, until light in texture. Stir in oats, flour mixture and apricots. Blend thoroughly.
  • Spread batter into prepared baking dish.
  • Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted of centre of cake comes out clean.
  • Topping: Prepare topping while cake is baking. Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on warm cake. Broil 6" (15 cm) below element for 3 to 5 minutes, or until golden. Cool.
  • Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl.


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