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An Old Fashioned Oatmeal Cake

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There is no changing my mind when it comes to good, old timey baked goods! I will say that I wish more of the recipes did not require 2-3 hours in the kitchen or an arsenal of ingredients. I know in these days, most working women when they do get home, they just want to spend time with family and relax, so a couple hours working on a dessert alone doesn’t happen that often.

Actually, when I hear old stories about “the good ol’ days”, the daily duties of a housewife here in this area were grueling and demanding. My mom tells of my granny Maudie Johnson, sewing underwear out of old flour sacks adding elastic in the legs for them, that mom said never really worked out! She put bowls on her sons’ heads and gave haircuts so they would be ready for first day of school, and clothes washed all day on an old ringer washer and hung on the line to dry. Times were hard but our people always survived. How many people do you know could take on that many responsibilities and still have a big supper on the table every evening?

When I found this recipe, I knew I was going to like it. After I tasted it. I determined I loved it. It reminds me of all those old stories of hardships and may remind you of some you have heard passed down through your family. I hope you enjoy and if you would like to share a recipe, email kdcole1120@gmail.com

Oatmeal Cake with Broiled Topping

INGREDIENTS
1 1/4 c. boiling water
1 c. old fashioned oats
1/2 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 1/3 c. all-purpose flour
 
Coconut-Pecan Topping
1 stick of butter
1 c. packed brown sugar
4 tbsp. evaporated milk
1 c. sweetened, shredded coconut
1 c. chopped pecans
 
DIRECTIONS
Preheat oven to 350 degrees. Grease a bundt or 9x13 pan. Set oats in bowl and add boiling water, set aside for about 15 minutes. In large bowl, cream butter, add eggs, vanilla, and sugars. In another bowl, add flour, cinnamon, salt, nutmeg, and baking soda. Gradually add to egg mixture alternating with oat mixture until blended. Pour into pan and bake 35-40 minutes or until toothpick comes out clean. Cool for 20 minutes, remove to rack or cookie sheet. Meanwhile, in a saucepan, add butter, sugar, and milk and cook til sugar is disolved. Remove from heat, add coconut and pecans. Pour over bundt on cookie sheet or cake in pan and place under broiler until topping starts to caramelize, about two minutes-don't over do it. *This topping also makes a great homemade frosting for German chocolate cakes.

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