Side Pannel
Orange Take-Along Cake
Ingredients List
- 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
Directions
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 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 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.
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 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 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.
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