Florence Belton of Baltimore was trying to find a recipe for an oatmeal cake. She tried the cake while she was working as a nurse in the 1960s, but can't remember how the cake was made.
Sandra Miller of Winchester, Va., saw Belton's request and immediately thought of her recipe for "Lazy Daisy Oatmeal Cake" that was given to her by a friend of her mother's. She says she has been making the cake for at least 30 years and everyone always loves it.
This is a simple spice cake that is very moist and yummy. It can be served warm or cold and would be ideal to serve at a brunch or tea.
Lazy Daisy Oatmeal Cake
-- Serves 12
1 cup oats (quick or old-fashioned, uncooked)
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla
1 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
3 tablespoons condensed milk or half-and-half
1/3 cup chopped nuts
3/4 cup shredded or flaked coconut
Preheat oven to 350 degrees. For cake: Pour 1 1/4 cups boiling water over oats; cover and let stand for 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into a well-greased and floured 9-inch square pan. Bake for 50 to 55 minutes. Do not remove cake from pan.
For frosting: Combine all ingredients. Spread evenly over top of cake. Place cake under broiler for a few minutes until frosting begins to bubble.
Per serving: 419 calories, 5 grams protein, 17 grams fat, 10 grams saturated fat, 64 grams carbohydrate, 2 grams fiber, 67 milligrams cholesterol, 243 milligrams sodium
Lois Peregoy of Baltimore is looking for a lost recipe for a cake made with tomato soup.
Mary Dorsey of Greenbelt wants a recipe for "double-baked apple pie."
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail email@example.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.