"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Oatmeal Cake Recipe

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This recipe for Oatmeal Cake, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 15, 2008


1 cups boiling water
1 cup rolled oats
1 cup light-brown sugar
1 cup granulated sugar
cup shortening
2 eggs, well beaten
1 1/3 cups plain flour
tsp. salt
1 tsp. baking soda
tsp. cinnamon
tsp. nutmeg

Pour boiling water over the oats and let stand 20 minutes. Cream the shortening and sugars together until light and fluffy. Beat in eggs. Mix the flour, salt, soda, cinnamon, and nutmeg. Add dry mixture to creamed mixture alternating with oats and beating well after each addition. Turn batter into a well-greased and floured 7 -by- 11 inch baking pan. Bake cake in a preheated 350 degree oven for 35 minutes, or until it tests done. Spread the following topping on the hot cake and place under broiler until topping is bubbly and brown.

1 stick margarine (1/4 pound)
cup light-brown sugar
cup evaporated milk
1 cup pecans or walnut pieces
1 cup shredded coconut

Melt margarine and mix in other ingredients well.




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