Old Fashioned Oatmeal Cake, dense, moist cake with a broiled coconut pecan icing that will remind you of baked oatmeal with icing on it.
Did you know that January is National Oatmeal Month? Another thing you might not know is that there is more oatmeal eaten in the month of January than any other month.
This Old Fashioned Oatmeal Cake is one of my Mother's recipes that I recently found out was a favorite of my husband's when we married and forgotten in the last years.
I don't know if you are like me when you have recipes that you make over and over, and then you see a new recipe, and it takes over the popularity, and before you know it, the old one gets pushed back in the recipe box and forgotten.
Well, that is what happened to this recipe.
I noticed this recipe the other day when I was going through my Mother's recipes and decided I needed to bring it back to the forefront.
I have forgotten how good it is, and how much I enjoyed seeing the smile on my husband's face when it comes out of the oven.
Do you have recipes that you have forgotten over the years?
I hope you get back to making some just like did with this cake. Enjoy!
Old Fashioned Oatmeal Cake
Ingredients: Cake
- 1 cup quick cook oats
- 1 1/2 cup hot water
- 2 cups flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup oil (I used butter)
- 1/2 cup margarine (I used butter)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
Directions: Cake
Preheat oven to 375 degrees F.
In a small bowl, pour hot water over oatmeal; set aside. In medium bowl, combine dry ingredients; set aside.
In bowl of an electric mixer using the paddle attachment, cream butter until fluffy. Add sugar and beat until creamy. Add eggs one at a time mixing until well incorporated. Add the oatmeal and the dry ingredients and mix until all is incorporated.
Pour in a lightly greased 9 x 12 baking pan. Bake for 20 minutes.
Remove from the oven and spoon icing over the top evenly. Return cake to the oven and bake for 20 minutes or until cake is done and lightly brown. Broil for 2-3 minutes before removing cake.
Preheat oven to 375 degrees F.
In a small bowl, pour hot water over oatmeal; set aside. In medium bowl, combine dry ingredients; set aside.
In bowl of an electric mixer using the paddle attachment, cream butter until fluffy. Add sugar and beat until creamy. Add eggs one at a time mixing until well incorporated. Add the oatmeal and the dry ingredients and mix until all is incorporated.
Pour in a lightly greased 9 x 12 baking pan. Bake for 20 minutes.
Remove from the oven and spoon icing over the top evenly. Return cake to the oven and bake for 20 minutes or until cake is done and lightly brown. Broil for 2-3 minutes before removing cake.
Ingredients: Icing
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup Evaporated milk
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- 1 cup coconut
Directions: Icing
In a medium size saucepan, heat butter, brown sugar, and milk until boiling.
Boil for 1 minute. Remove from the heat. Add vanilla, pecans and coconut stir well.
In a medium size saucepan, heat butter, brown sugar, and milk until boiling.
Boil for 1 minute. Remove from the heat. Add vanilla, pecans and coconut stir well.
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A "Little" Tidbit
He will yet fill your mouth with laughing, and your lips with rejoicing.
(Job 8:21)
