1 1/4 c Boiling water
1 c Quick-cooking oats
1/2 c Butter, softened
1 c Granulated sugar
1/2 c Packed brown sugar
2 Eggs
1/4 c Frozen orange juice
-concentrate
1 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 c Chopped pecans or walnuts
-DOUBLE-NUT TOPPING-
1/2 c Packed brown sugar
1/4 c Butter
2 tb Frozen orange juice,
-concentrate
1 c Flaked coconut
1/2 c Chopped pecans or walnuts
Preheat oven to 350?F. 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 1/4 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
Yields
12 Servings