Moist and delicious, this vintage recipe has nutritious ingredients but also lots of sugar. Thanks to Zona Lorig for bringing it to the September Historical League meeting.
Oatmeal Cake
Ingredients for Cake:
1 1/2 cups boiling water
1/2 cup butter
1 cup quick cook oats
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 cup well-packed brown sugar
1 cup white sugar
2 eggs
Directions for Cake:
Mix boiling water, butter and oats together and set aside for 15 minutes.
Combine flour, soda, cinnamon, brown sugar, white sugar and eggs and mix well. Add dissolved oat mixture and mix well.
Bake in 9” X 13” pan sprayed with cooking oil at 350 degrees for 35 min.
Ingredients for Topping:
6-8 tablespoons butter
1/2 cup cream or milk
2/3 cup brown sugar
1 teaspoon flour
1 cup shredded coconut
1 cup chopped nuts
1 teaspoon vanilla
Directions for Topping:
Mix butter, cream, brown sugar and flour together and heat on cook top. Add coconut, nuts and vanilla and mix well. Spread on warm cake and place under broiler until lightly brown, about two minutes. Watch carefully as it burns easily.
Recipe from Chandler Junior Woman’s Club Cookbook - 1965
