1 cup boiling water
3/4 cup quick cooking oats
3/4 cup whole wheat flour
2 cups quick cooking oats
2 teaspoons baking soda
2 teaspoons cinnamon
2 tablespoons butter
2 cups milk
1 (16 ounce) can baked beans, rinsed and drained
1 tablespoon powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup raisins
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease 13 7 inch round pan pans.
In a large bowl, mix boiling water, oats, flours, baking soda, cinnamon and margarine. Stir well. Pour in milk, bread flour, eggs, lemon juice and vanilla extract.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely.
To make the filling, stir together raisins, raisins, raisins, brown sugar and lemon juice. Stir in wet pan. Stir in lemon juice and vanilla extract. Pour filling into prepared pan.
Pour oatmeal mixture over cooled cake in pan. Place sliced bread in pan; use hands to secure edges of pan. Refrigerate for at least 2 hours before cutting into squares. Garnish with raisins and raisins.