1 c Rolled oats
1 1/4 c Boiling water
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
4 oz Butter
1/2 c Sugar
1 c Brown sugar
2 Eggs
1 ts Vanilla
5 oz Butter
2/3 c Brown sugar
1/4 c Light cream
2/3 c Walnuts or pecans
1 c Shredded coconut, packed
Place oats in a bowl. Add boiling water and let stand 20 minutes.
Cream butter, sugar, then eggs and vanilla. Add rolled oats. Add dry
ingredients. Bake at 350 for 40 minutes. Top with coconut topping and
broil until golden brown.
For topping: Cream butter then add sugar. Stir in cream, nuts and
coconut. Garnish with apple confit and taffy apple.
Yield: 1 9-inch cake
BAKERS’ DOZEN GALE GAND SHOW #BD1A32
Yields
4 servings