astray recipes: Orange take-along cake

Categories: Desserts
Yield: 12 Servings

Measure	Ingredient
1¼ cup	Boiling water
1 cup	Quick-cooking oats
½ cup	Butter, softened
1 cup	Granulated sugar
½ cup	Packed brown sugar
2	Eggs
¼ cup	Frozen orange juice concentrate
1 teaspoon	Vanilla
1¾ cup	All-purpose flour
1 teaspoon	Baking powder
1 teaspoon	Baking soda
½ teaspoon	Salt
½ teaspoon	Ground cinnamon
½ cup	Chopped pecans or walnuts
½ cup	Packed brown sugar
¼ cup	Butter
2 tablespoons	Frozen orange juice, concentrate
1 cup	Flaked coconut
½ cup	Chopped pecans or walnuts

DOUBLE-NUT TOPPING

Preheat oven to 350øF. Grease and flour and 13 x 9 inch cake pan. Pour boiling water over oats; set aside. Cream butter with sugars. Beat in eggs one at a time. Beat in the ¼ cup orange juice concentrate and vanilla.

Sift flour together with baking powder, baking soda, salt and cinnamon; blend flour mixture into creamed mixture alternately with oat mixture, beginning and ending with flour mixture. Fold in nuts. Spoon into prepared pan. Bake for 40 minutes; remove from oven. Let cool.

To make topping, combine sugar, butter and orange juice concentrate in a saucepan; boil for 1 minute. Stir in coconut and pecans. Spread on cooled cake; broil until brown and bubbly. Be careful not to burn. Serves 12-15 Typed in MMFormat by cjhartlin@... Source: Good Friends Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 18, 1999

orange take-along cake