Irish Oatmeal Cake Has Delicious Nutty Topping

Irish oatmeal cake is a golden cake that combines quick-cooking oatmeal, sugar and spices. The cake has a nutty topping. Serve it for dessert on St. Patrick’s Day.

Irish Oatmeal Cake

Recipe from McCann’s Irish Oatmeal

Nut topping (recipe below)

1 cup quick-cooking oatmeal

1 1/2 cups boiling water

1/2 cup unsalted butter

1 cup light brown sugar

1 cup granulated sugar

2 tablespoons Irish whiskey

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

Prepare nut topping. Set aside.

Lightly grease and flour a 9-inch round or square cake pan. Set aside.

Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 minutes.

Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. When well combined, stir in oatmeal mixture.

Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal mixture. Beat until well mixed.

Pour oatmeal batter into prepared pan. Bake in a preheated 350-degree oven for 30 minutes or until cake tester inserted in the center comes out clean and cake is golden. Remove from oven.

Preheat broiler.

Spread nut topping over top of the warm cake. Place under preheated broiler; broil for 5 minutes or until topping is bubbling and toasted. Remove from broiler and allow to cool on wire rack at least 15 minutes before cutting.

Yield: One 9-inch cake.

Nut Topping

6 tablespoons unsalted butter, softened

1/2 cup light brown sugar

1/4 cup heavy whipping cream

1 tablespoon Irish whiskey

1 cup chopped nuts (walnuts, pecans, almonds)

1/2 cup grated unsweetened coconut

Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Cover and set aside until ready to use.