Orange take-along cake
12 Servings
Ingredients
| Quantity | 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 |
Directions
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