Recipe by Helen1
My late neighbour; Anne Shuttleworth gave me this recipe in 1988. She said it was her old "stand-by". It always turned out perfect and everyone enjoyed it.
Top Review by L. Davenport
This cake was great. Moist! It's different from the other oatmeal cake I've made in that it has spices in the cake and an egg in the topping. The cake only took about 32 minutes to bake in my oven. And I broiled the topping.I've since made this cake with chopped dates in it. I put 1 1/2 cups chopped dates in with the oatmeal to soak and soften and then follow the recipe from there.
- 1 cup oatmeal
- 1 1⁄2 cups boiling water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon melted butter or 1 tablespoon margarine
- 3⁄4 cup brown sugar
- 1 egg
- 2 teaspoons milk
- 1⁄2 cup long strand coconut
- 3⁄4 cup walnuts, chopped fine
Directions See How It's Made
- Grease 9x9" or 10x10" square baking pan.
- Preheat oven to 350°F.
- Mix oatmeal with boiling water, and place in fridge to cool.
- Beat together butter/margarine, white sugar, brown sugar, eggs and vanilla.
- Add in flour, baking soda and spices, beat well.
- Fold in oatmeal mixture.
- Bake for 50 minutes.
- Combine butter/margarine, brown sugar, egg and milk, mix well.
- Fold in coconut and walnuts till mixed well.
- This mixture will be runny.
- After the 50 minutes, spread topping evenly on cake and bake another 10 minutes at 350°F.