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&#39;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:<br>
<br>Edith Klump&#39;s Oatmeal Cake, from Winedale, February 27, 1987<br><br>1 cup oatmeal<br>1 stick butter<br>1 1/3 cup boiling water<br><br>Pour boiling water over the oatmeal and butter mixture. Let sit for 20 minutes.<br>
<br>2 eggs<br>1 cup brown sugar<br>1 cup white sugar<br><br>Cream eggs and sugar together.<br><br>1 1/3 cup flour<br>1 teaspoon baking soda<br>1/2 teaspoon each: cinnamon, cloves, allspice<br><br>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.<br>
<br>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.<br><br>--Stephanie Modlin<br> <br>
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