Oatmeal Cake
This recipe reminds me many of the "old-fashioned" recipes my grandmothers or great aunts might make. It's not low-fat or low-sugar but it does taste good and is fun to make every now and then.
Oatmeal Cake
1 cup old fashioned oats
1 1/4 cup boiling water
1/2 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Icing
1/2 cup butter or margarine
3 Tbsp. milk
1 1/2 cups packed light brown sugar
1/2 cup chopped walnuts or pecans
Grease and flour a 13" x 9" baking pan and set aside.
Put the oats in a mixing bowl, pour the boiling water over them and set aside for 20 minutes.
Heat the oven to 350 degrees.
Combine the shortening and sugars in large mixing. Blend well with electric mixer
Add the eggs. Mix well.
Add the soaked oatmeal. Mix well.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg.
Beat them into the wet mixture until the batter is evenly mixed.
Pour the batter into the prepared pan.
Bake for 30 minutes or until cake pulls away from the sides or a toothpick inserted in the center comes out clean.
Meanwhile make the icing.
Melt the butter in a medium-size saucepan and stir in the milk.
Add the brown sugar.
Bring the mixture to a gentle boil and cook for several minutes, until it reaches the soft ball stage (approximately 235 degrees or when a drop of the icing forms a small ball when dropped in a glass of chilled water.)
Remove the pan from the heat and stir in the nuts.
When you take the cake out of the oven, turn on the broiler.
Spoon the icing onto the cake and spread it evenly over the top.
Place the cake under the broiler very briefly, just until the icing bubbles over the entire surface--it will take only moments.
Transfer the cake to a rack and cook, at least slightly, before slicing.
Oatmeal Cake
1 cup old fashioned oats
1 1/4 cup boiling water
1/2 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Icing
1/2 cup butter or margarine
3 Tbsp. milk
1 1/2 cups packed light brown sugar
1/2 cup chopped walnuts or pecans
Grease and flour a 13" x 9" baking pan and set aside.
Put the oats in a mixing bowl, pour the boiling water over them and set aside for 20 minutes.
Heat the oven to 350 degrees.
Combine the shortening and sugars in large mixing. Blend well with electric mixer
Add the eggs. Mix well.
Add the soaked oatmeal. Mix well.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg.
Beat them into the wet mixture until the batter is evenly mixed.
Pour the batter into the prepared pan.
Bake for 30 minutes or until cake pulls away from the sides or a toothpick inserted in the center comes out clean.
Meanwhile make the icing.
Melt the butter in a medium-size saucepan and stir in the milk.
Add the brown sugar.
Bring the mixture to a gentle boil and cook for several minutes, until it reaches the soft ball stage (approximately 235 degrees or when a drop of the icing forms a small ball when dropped in a glass of chilled water.)
Remove the pan from the heat and stir in the nuts.
When you take the cake out of the oven, turn on the broiler.
Spoon the icing onto the cake and spread it evenly over the top.
Place the cake under the broiler very briefly, just until the icing bubbles over the entire surface--it will take only moments.
Transfer the cake to a rack and cook, at least slightly, before slicing.
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