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Frosted Oatcake

Frosted Oatcake
Kirk McKoy / Los Angeles Times

If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled "around a midget sweet pickle in the form of a calla lily"), followed ... Read more

Total Time: 2 hours | Serves 15 to 18


  • 2 1/2 cups water
  • 2 cups oatmeal
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 cups brown sugar, packed
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Step 1Heat the oven to 350 degrees. Grease a 13x9-inch baking pan.

Step 2Bring the water to a boil in a saucepan. Add the oatmeal, reduce the heat and cook until the water is absorbed, about 5 minutes. Remove the oatmeal from the heat and set aside. Allow it to cool to room temperature.

Step 3Cream the butter in a large mixing bowl and gradually beat in the granulated and brown sugars. Blend in the eggs and vanilla and beat for 2 minutes. Add the oatmeal.

Step 4Mix the flour, baking soda, salt, cinnamon and nutmeg in a separate bowl. Gradually add the dry ingredients to the sugar-butter mixture and blend in. Mix for 2 minutes.

Step 5Pour the batter in the pan. Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool before frosting.


  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/3 cup whipping cream
  • 1 cup chopped walnuts or pecans
  • 1 1/2 cups flake coconut

Step 1Combine the butter, sugar, cream, nuts and coconut and spread over the cooled cake.

Note: From "Delicious Decisions" by the Junior League of San Diego (1987).


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