1/2 cup butter, softened
1 1/3 cups rolled oats
2 eggs
1 teaspoon milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup shortening
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons raisins
1/2 cup dark shortening
1 cup white sugar
1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together 1/2 cup butter, 1 1/3 cups rolled oats, 2 eggs and milk with shortening or margarine. Fold 1/3 of the egg mixture into the creamed mixture, then stir in the flour and baking powder. Fold in shortening mixture alternately with the sugar, stirring until just moist. Divide the batter evenly into the prepared pan.
Bake for 15 to 18 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. While the cake is still hot, turn it out onto a wire rack and pat frosting dry. Left-to-right sides should be slightly soft, but not be cake-like. Dust the top with poppy seeds, then pipe cream on the cake.