Oatmeal Cake
From Dorothy McNett's recipes at www.dorothymcnett.com as remembered from my mother, Anna Klink Antons, about 1955, Manchester, Iowa. She used the white sugar and the brown sugar, but I use 2 cups of the crystalline brown sugar (raw sugar) instead of 1 cup of each. Likewise, if desired, use whole wheat flour rather than the unbleached all purpose flour. This was our usual birthday cake, served with fresh fruits and ice cream.
1 cup rolled oats
1 cup hot water
1 cup brown sugar
1 cup sugar
1/2 cup butter, soft but not melted
2 eggs
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cups chopped nuts
1/2 cup raisins
topping:
1/2 cup butter
1/2 cup brown sugar (raw sugar)
1/4 cup cream
1 cup nuts, whole or coarsely chopped
1 cup flaked coconut
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine oatmeal and hot water and let stand for at least 1-2 minutes. In meantime, beat or whisk together the sugar, butter, and eggs. In a small bowl, whisk together the flour, soda, salt and cinnamon. Blend into the batter along with the oatmeal mixture, chopped nuts and raisins. Mix well. Lightly brush the bottom and sides of 9 by 9 inch pan with a bit of olive oil. Pour in the batter and bake about 35-40 minutes. In meantime, melt topping ingredients together in a saucepan. When cake is done, spread this mixture over the cake and bake 10 minutes more at 350 degrees.
Recipe created 2006-04-25.
