Old fashioned oatmeal cake recipe with Craisins is sure to make your holiday or any meal special.
It is another yummy recipe I got from a co-worker at Bell South Telephone Co. in the late 1950s.
I modified the original recipe to make it less dense and sweet. I also
added allspice and Craisins to raise it to a new taste level.
Place water in small sauce pan on medium heat. Bring to a boil.
Remove from heat and stir in oats and Craisins. Cover and let sit for 20-25 minutes.
This softens the oats and plumps the Craisins, creating full flavor.
It also allows the mixture to cool before folding it into the batter.
Sift together sifted flour, baking powder, baking soda, spices and salt. Set aside.
In a mixing bowl, cream butter.
Add sugars and cream together until well blended.
*May be substituted with raisins (partially dried grapes)
Add egg and vanilla extract.
Cream all together on high speed until well light and fluffy.
Fold in cooled oats and Craisins mixture.
Mix on medium speed for about 30 seconds.
Scrape down sides and bottom of bowl.
Gently fold in the flour mixture.
Mix on med speed 30 seconds. Scrape down sides and bottom and mix another 30 seconds.
Spoon batter into a 8" square x 2" deep broiler safe prepared* cake baking pan.
Smooth top evenly with the back of a spoon or spatula.
Bake in 350F. preheated oven 30-40 minutes or until center tests done when with a wooden toothpick.
Remove from oven and prepare icing.
Melt butter in small skillet.
Stir in brown sugar, then milk.
Bring to a boil. Boil one minute.
Remove from heat and stir in coconut and nuts.
Spread evenly over warm cake then place it 6-8 under the broiler until lightly browned.
Takes about 4-6 minutes.
Keep a constant watch on the broiling.
The coconut should be toasted and the nuts roasted.
If the cake is too close the the broiling elements it will brown too quickly, creating uneven browning.
Remove cake from the oven and let sit 15-20 minutes before serving.
May be served warm or cold.
This old-fashioned Oatmeal Cake Recipe With Craisins makes a scrumptious dessert served warm with cold ice cream of any flavor!
*To prepare pan grease bottom.
Line with parchment paper and grease again.
Lightly flour bottom but do not grease or flour sides of pan.
This helps the sides rise evenly with the center for an even top.
Double this recipe to bake in a 11" x 9" oblong pan.
Be sure the pan you chose is broiler safe.