Riding the tide of a new interest in basic, simple and wholesome foods, this is a recipe that defintely fits the bill. It has been around the block a time or two.  I have seen many variations of this recipe over the years, one of which was called “Poorman cake”.  I thought it deserved a more creative and endearing title.  Like this one…Oatmeal Cake-Lazy Daisy, the name by which I have seen it in most philanthropic association cookbooks.

This cake is delicious and moist and has the ability to be quite versatile.  It fares well with a little side of ice cream to top off a spicy meal or can be wrapped and packed inside a lunchbox.  It travels well to office celebrations, after-school meetings and tailgating events.

The ingredients are redily available and within reach from most well stocked pantries.

Oatmeal Cake-Lazy Daisy

1 1/4 cup boiling water

1 cup uncooked oatmeal (1 minute type)

1/2 cup butter or margarine-soft

1 cup granulated sugar

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

1 1/2 cup  all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Pour water over oats, cover and allow to stand 20 minutes.  Beat butter until creamy.

Gradually add sugars while beating.  Blend in vanilla and eggs.  Stir softened oats into mixture.

Sift together flour, soda, salt and spices.  Add dry ingredients into creamed mixture and blend well. 

Pour batter into greased and floured 9X9 inch pan. 

Bake in preheated 350 degree oven for 50 minutes.

DO NOT remove cake from pan

FROSTING:

1/2 cup brown sugar

1/4 cup melted butter or margarine

1/2 cup chopped nuts

3 Tablespoons  Half and Half(whole milk or cream)

3/4 cup coconut

1/4 teaspoon vanilla

Mix melted butter with brown sugar, cream, nuts and coconut.  Add vanilla into blended mixture.  Spread over warm cake.  Broil in oven until bubbly.  Watch closely to avoid burning.

Yummy!

Next week…starting to think about Valentines: luxe dinners and desserts.