1 cup quick cooking oats
½ cups butter or margarine
1 cup granulated sugar
½ cups brown sugar, firmly packed
2 large eggs
1 tsp. vanilla
1-¾ cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon
1 Tbsp. grated orange peel
½ cups chopped walnuts
¼ cups butter or margarine
1 Tbsp. grated orange peel
1 cup flaked coconut
½ cups chopped walnuts
Preheat oven to 350 degrees F.
Heat orange juice until boiling in small saucepan; pour over oats and set aside.
Cream butter until fluffy; add sugars gradually, creaming well. Add eggs and vanilla; beat until thoroughly blended.
Lightly stir together dry ingredients. Add alternately with cooled oats to creamed mixture, beating until smooth after each addition.
Stir in orange peel and nuts.
Pour into greased 13x9x2 inch baking pan.
Bake for 40 minutes (meanwhile, prepare Orange Topping).
Remove cake from oven and spread immediately with Orange Topping.
Place 3 to 5 inches from heat source in cold broiler; broil about 1 minute or until bubbly.
Watch closely to avoid scorching.
Orange Topping
Combine sugar, butter, orange peel and juice in small saucepan; bring to a boil and cook 1 minute, stirring constantly.
Blend in remaining ingredients.
Makes 12 servings
Tampa Bay Chapter Rare Fruit Council International 