Oatmeal Cake

Cake:

1 cup Oatmeal      1 ¼ cup boiling water

1 stick margarine      1 cup brown sugar

1 cup sugar      2 eggs

1 tsp. vanilla      1 tsp. baking soda

1 tsp. salt      1 tsp. cinnamon

1 ½ cup flour

Topping:

1 cup brown sugar      4 T. margarine

1 tsp. vanilla      ½ cup condensed milk

½ cup chopped nuts      1 cup coconut

Directions:  Grease and flour 9” x 13” pan (Can be smaller pan; think coffee cake, 

Adjust baking times to pan.)  Preheat oven to 350 degrees.

In a bowl, cover the oatmeal with boiling water.   Let stand 15 minutes.  During wait, 

cream margarine and sugars together.  Add eggs and vanilla.  Mix in the oatmeal.  

Add the dry ingredients.  Bake for 30 minutes. 

During first phase of baking, mix together all topping ingredients. 

Remove from oven and cover with topping.  Put back in oven and bake additional 

20-30 minutes.

Comment:

Strawberry Cake

2 ½ cup flour      1 ¼ tsp. baking powder

¼ tsp. salt      ½ tsp. baking soda

¾ cup butter, softened      1 ½ cup, plus 2 T. sugar

1 cup strawberry preserves

4 eggs      ¾ tsp. vanilla

1/8 tsp. red food color      ½ cup buttermilk

1 ¾ cups heavy cream

1 ½ pints strawberries, hulled

Directions:  

Prepare cake first.  Preheat oven to 350 degrees.  Dust with oil/flour two, 9” cake 

pans.  Set aside.

Sift the flour, baking powder, salt, and baking soda together and set aside.  Cream 

the butter and 1 ½ cups sugar until light and fluffy in a large bowl using a mixer at 

medium/high speed.  Add ¾ cup preserves and the eggs, one at a time, blending each 

addition thoroughly.  Scrape down the sides of bowl and beat in vanilla and food 

coloring.  Reduce mixer speed to low and add the flour mixture by thirds, alternating 

with the buttermilk, and ending with a final addition of the dry ingredients.  Divide 

the batter equally between the pans, spread evenly.  Bake 20-30 minutes until 

toothpick comes out clean.  Cool completely on wire rack.

Assemble the cake.  Beat the cream and remaining sugar to soft peaks and spread 

over the top of one layer.  Top with strawberries and drizzle with remaining 

preserves.  Serve immediately.

The second cake can be frozen for up to two months.   Or, make more cream mixture 

for two one-layer cakes. 

Comment: 

Strawberry Sparkle Cake

Cake:

15 egg whites      1 tsp. cream of tarter

1 ½ cups + 2T superfine sugar

1 cup cake flour      ¼ tsp. salt

1 tsp. vanilla

Filling:

One 3-ounce package strawberry gelatin

2 ½ cups boiling water

1 lb. package frozen strawberries

Icing:

1 ½ cups heavy cream      ¼ cup powdered sugar

Whole strawberries, for decorating

Directions:  

For the cake: Preheat the oven to 350 degrees. Beat the egg whites until frothy. Add 

the cream of tartar and beat until stiff. Sift the superfine sugar three times and add 

slowly to the egg whites.   Sift the cake flour and salt five times, and then fold slowly 

into the egg whites. Sprinkle in the vanilla and fold. 

Bake for 35 to 45 minutes in an unbuttered angel food cake pan.  Set aside to cool 

completely, inverted on a bottle or jar that fits the cake pan. 

For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring 

to break up and mix the berries. 

For the icing: Whip the cream with the powdered sugar until thick. 

To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1” layer from 

the top and set it aside. Cut around the cake 1” from the outer edge to 1” from the 

bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom. 

Gently remove the section of cake between the cuts and pour in strawberry mixture. 

Place the cake layer back on top and spread the icing all over the top and sides of the 

cake. Decorate with whole strawberries. Refrigerate for 1 hour before serving.

Comment:  From Pioneer Woman, so you know it is delicious!

Rum Cake

1 box Duncan Hines butter recipe golden cake mix

1 small box vanilla instant pudding

½ cup chopped nuts

½ cut vegetable oil

½ cut light rum (42 proof)

4 eggs

½ cup water

Hot Glaze:

½ cup butter      ¼ cup light rum

1 cup sugar      ¼ cup water

Directions:  Preheat oven to 325 degrees.  Grease and flour tube cake pan.  Set aside.

Mix all cake ingredients together and beat 2-3 minutes.  Pour into tube pan.  Bake for 

55 minutes.

Remove cake from pan as soon as removed from oven.  Place wax paper under the 

cake rack.     

Prepare the glaze.  Mix all ingredients in a heavy sauce pan.  Boil for 2-3 minutes; 

stirring constantly.  Remove from heat.

Punch holes in the top and sides of cake using a skewer.  Slowly drizzle glaze over 

sides and top of cake.  Let glaze soak in and then drizzle some more.  Let stand 30 

minutes.

Comment:  A Ruth Romer favorite!

Grandma Yearwood Coconut Cake

Cake

1 cup (2 sticks) butter, room temperature

2 cups sugar

6 large eggs, room temperature

1 tsp. vanilla

One 12-ounce box vanilla wafers, finely crushed

6-ounces grated coconut

½ cup chopped pecans

Coconut Lemon Glaze

2 cups sugar

2 T. cornstarch

Pinch of salt

Grated zest of 2 large lemons

¼ cup fresh lemon juice

6-ounces grated coconut

Directions: 

For the cake: Grease and flour a 9-inch tube cake pan. Preheat oven to 325 degrees.  

Cream the butter and sugar until light and smooth. Add the eggs and vanilla, beating 

well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and 

bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes 

before turning out onto a rack. 

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of 

water and coconut in a medium saucepan. Cook over medium heat, stirring until 

thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke 

several holes in the top of the cake and drizzle the glaze over the cake.

Comment:  From Trisha Yearwood show.  She used food processor to turn vanilla 

wafers into flour.

This is a rich cake.  Sometimes takes a little longer to bake.  Because of richness, 

may want to substitute a simple confectioner sugar and milk glaze with a little lemon 

zest.  The recipe’s lemon/sugar glaze piles on the sweetness.