Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting

🧂 Ingredients

• 1 cup old fashioned oats
• 1 ¼ cup boiling water
• ½ cup butter

  (1 stick, at room temperature)
• 1 cup sugar
• 1 cup light brown sugar

  (packed)
• 2 large eggs
• ½ tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 tsp ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ½ cups all-purpose flour
• ½ cup butter
• ½ cup light brown sugar

  (packed)
• 1 14 oz can sweetened condensed milk
• ½ tablespoon vanilla extract

Instructions

• 1 In a small mixing bowl, combine the old fashioned oats with boiling water. Allow
  to sit for 15-20 minutes before making your cake.
  
• 2 Preheat your oven to 350 degrees F (175 degrees C) and generously coat your 9 x
  13 baking pan with butter or non-stick cooking spray.
  
• 3 In a large mixing bowl, cream together your butter with both white and light
  brown sugar. Pour your vanilla extract into eggs, mix, then add to the soaked
  oatmeal and combine.
  
• 4 Add the baking soda, cinnamon, and nutmeg (plus optional salt) then combine. Add
  the flour and mix until thoroughly incorporated.
• 5 Add the wet ingredients to your flour mixture and mix just until all of the
  flour has been incorporated. Transfer to your coated 9 x 13 pan and place on the
  middle rack of your preheated oven.
  
• 6 Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until a toothpick
  inserted into the middle of your oatmeal cake comes out clean (or with a crumb
  or two on it, but not wet or 'gooey'). Allow cake to cool in the pan while you
  make the frosting.
  
• 7 In a medium saucepan, melt your butter at medium heat. Add the light brown
  sugar, sweetened condensed milk, and vanilla. Stir to combine and until all of
  the brown sugar has melted.
  
• 8 Whisk frequently while the caramel mixture heats up, then constantly while
  cooking. Reduce heat as needed to keep your caramel at a low (soft) boil, and
  just barely bubbling.
  
• 9 Continue to whisk for 5-10 minutes, or until your caramel has thickened and
  darkened to a golden light brown caramel coloring. It will be soft, creamy, and
  still pourable (although very thick).
  
• 10 Transfer your caramel mixture to a cool bowl, stir in crushed pecans (reserve
  some for topping your cake, if desired) and allow to cool 10-15 minutes (but
  still slightly warm) before spreading over your cake. Finish with additional
  crushed pecans, if desired.
  

Nutrition Info