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Brandeis University's Community Newspaper — Waltham, Mass.

Oatmeal Cake with Walnut Frosting: Cooking lessons from the Intercultural Center

Published: March 26, 2009
Section: Arts, Etc.

My grandmother used to make this cake almost every weekday. She would

use the oats left over from making oatmeal for eleven hungry Irish

children, and then serve the cake as an afterschool snack.

For Cake:

1 ¼ cups boiling water

1 cup uncooked oats

½ cup butter

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 tsp vanilla

3 eggs

1 ½ cups all-purpose flour sifted

1 tsp baking soda

½ tsp salt

3 tbsp pumpkin pie spice

Preheat oven to 350°. Pour boiling water over the oats and let stand for twenty minutes or until all water has been absorbed. Begin beating the butter and gradually add the granulated and brown sugars. Beat until light and fluffy. Add eggs one at a time and vanilla. Stir oats into butter mixture. Sift together flour, baking soda, salt and pumpkin pie spice. Gradually add to creamed mixture and blend well. Pour the batter into a greased and floured 9-inch square baking pan. Place into preheated oven and cook for 50-55 minutes, or until golden.

For Frosting:

¼ cup melted butter

½ cup firmly packed brown sugar

2 tbs light cream

½ chopped walnuts

Combine first three ingredients in a sauce pan and simmer until thick. Add nuts and stir to thoroughly incorporate. Cool. Pour over cake.