Friday, August 7, 2009

Grandma Long's Oatmeal Cake

OKay....I'm going through all of my old recipes. I probably didn't make this when my kids were growing up, but my mom made it all the time when I was little so I have to get this online so the original recipe she used is still around! I've noticed that since this recipe is from the 60's it is quite sweet. You could half the sugar in both the cake and the topping and it would probably still turn our really good!

Grandma Long's Oatmeal cake

•1 cup quick-cooking rolled oats
•1 1/4 cups boiling water
•1/4 cup butter, soft
•1 cup light brown sugar, firmly packed
•1 cup granulated sugar
•2 eggs, beaten
•1 teaspoon vanilla extract
•1 1/3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon ground cinnamon

•Coconut Pecan Topping:
•1/2 cup evaporated milk
•1 cup light brown sugar, firmly packed
•1/4 cup granulated sugar
•1/4 cup butter
•1 cup flaked coconut
•1/2 cup chopped walnuts or pecans

Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 350° for 35-40 minutes.

While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes.

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