Irish Oatmeal Cake
No tasty cake can be as easy as an Irish oatmeal cake. The cake can be eaten warm. So there is no need for hours for the cake to get cool.
Equipment
- Mixing bowls
- Greaseproof paper to line your cake tin
- Cake tin
- Spoon or spatula to stir the ingredients together
- Hand mixture
Ingredients
- 1 Cup Old-fashioned oatmeal
- 1 ¼ Cup Boiling water
- 1 Stick Softened unsalted butter at room temperature
- 1 Cup Brown sugar
- 1 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 ½ Cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 6 tbsp Unsalted butter softened to room temperature
- ⅔ Cup Brown sugar
- ¾ Cup Chopped walnuts
- 1 Cup Flaked coconut
- 1 tsp Vanilla
- 2 tbsp Cream
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 9x13-inch baking pan.
- Combine the oatmeal with the boiling water in a small bowl and let it sit for 20 minutes.
- Take a medium bowl and cream butter, brown sugar, and white sugar.
- Whisk the vanilla and egg together in another small bowl.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in another bowl until well blended
- Add the egg mixture and oatmeal mixture and stir until combined.
- Then add the sugar or butter mixture to the egg or oatmeal mixture and stir until combined.
- Then add the egg or oatmeal mixture to the flour mixture and stir until combined.
- Then pour into a baking pan and bake for about 30 to 35 minutes until it is golden brown.
- See that the toothpick comes out clean.
- You can make the icing while the cake e is baking.
- Cream the butter and brown sugar in a medium bowl.
- Add coconuts, walnuts, and vanilla.
- Adjust your oven to broil immediately after you removed the cake.
- Spread the icing on the hot cake and keep it in the oven until it is a bit brown and the coconut is toasted.
- Serve warm and enjoy.