I remember Edith Klump ever so fondly - my first weekend at the Barn in
February 1987 was a blustery one, but Edith welcomed us with an entire roast
turkey dinner with all the fixins. It was like going home to Grandma's
(Shakespeare was the bonus). She kindly shared her recipe for Oatmeal Cake
with me that day, and I plan to bake one very soon in memory of a great
lady:
Edith Klump's Oatmeal Cake, from Winedale, February 27, 1987
1 cup oatmeal
1 stick butter
1 1/3 cup boiling water
Pour boiling water over the oatmeal and butter mixture. Let sit for 20
minutes.
2 eggs
1 cup brown sugar
1 cup white sugar
Cream eggs and sugar together.
1 1/3 cup flour
1 teaspoon baking soda
1/2 teaspoon each: cinnamon, cloves, allspice
Mix dry ingredients. Add to sugar/egg mixture. Combine with oatmeal mixture.
Bake at 350 degrees (in a glass pan; 375 degrees in metal). 12-inch by
16-inch pan.
Topping: Melt 1/3 cup butter; add 3/4 cup brown sugar, 3 teaspoons milk, 1
cup nuts, and 1 cup coconut (boil it?). Before cake is done, frost the top
and broil the frosting, as a glaze.
--Stephanie Modlin