Dearie’s Oatmeal Cake (Mrs. Cox’s Recipe)

• servings: 8
• active time: 20
• total time: 1 hr

Ingredients

Prep Time: 20 minutes

Cook Time: 40 minutes

Yields: 8 servings

Ingredients:

– 1 1/4 cups boiling water

– 1 cup oats (quick or regular)

– 1 stick butter (originally margarine)

– 1 cup dark brown sugar

– 1 cup white sugar

– 2 whole eggs

– 1 1/3 cups flour

– 1 teaspoon cinnamon

– 1/4 teaspoon ground cloves

– 1/2 teaspoon salt

– 1 teaspoon baking soda

– 1 teaspoon vanilla extract

– 1/2 cup (scant) raisins

Topping:

– 1/2 stick butter (originally margarine)

– 1 cup dark brown sugar

– 9 tablespoons canned milk (or cream, half and half, or milk)

– 1 cup shredded coconut (approximate)

– 1/2 cup chopped pecans

Directions

1. Pour boiling water over oats in a bowl and let stand.

2. In a separate bowl, cream together butter, brown sugar, and white sugar.

3. Beat in the eggs.

4. Stir in the soaked oats and vanilla.

5. Add raisins.

6. In another bowl, sift together flour, cinnamon, cloves, salt, and baking soda.

7. Mix dry ingredients into the wet mixture until combined.

8. Pour into a greased baking pan and bake at 350°F for about 40 minutes, or until a toothpick inserted comes out clean.

9. While the cake bakes, prepare the topping: In a skillet, combine butter, brown sugar, and canned milk. Bring to a boil and boil for 1 minute.

10. Remove from heat and stir in coconut and pecans.

11. Spread topping over the baked cake. Place under the broiler until browned and bubbling.

12. Let cool slightly before serving.

Notes

From Kath Kerr Birge