During a recent chat with my mom, (the source of my Irish heritage) I mentioned the plans Eric & I had for St. Patrick’s Day. She said I should start practicing my Irish jig so I would be ready to dance on St. Patrick’s Day. As it will take me a whole lot longer to learn how to do an Irish jig than I have before the Irish heritage celebration begins, I think I will just concentrate on making wonderful Irish food! As always, I like to start with dessert.

Ireland has long been renowned for its oatmeal. They claim that the best oats in the world come from County Kildare and County Meath in Ireland. The region‘s moist, temperate climate provides ideal growing conditions, and its pure water and rich soil boost the nutritional value of the oats. The repertoire of choice Irish oat dishes goes far beyond hot cereal for breakfast. Here, humble oats are the basis of an old-fashioned, moist, dense cake with lots of character. It may not be the prettiest of cakes, but it is certainly distinctive and Irish!

Irish Oatmeal Cake (adapted from keyingredient.com) Serves 12-16

Ingredients:

Cake:

• 1 cup old fashioned oatmeal
• 1 1/4 cup boiling water
• 1 stick unsalted butter, softened
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4  teaspoon nutmeg
• 1/4 teaspoon salt

Topping:

• 6 tablespoons unsalted butter, softened
• 2/3 cup brown sugar
• 3/4 cup chopped pecans or walnuts
• 1 cup unsweetened flaked coconut
• 1 teaspoon vanilla

Directions:

Preheat the oven to 350°F. Grease and flour a 9 x 13-inch baking dish. In a small bowl, combine the oatmeal with the boiling water and let it sit for 20 minutes.

In the large bowl of a stand mixer, cream the butter, brown sugar, and white sugar.

In a small bowl, whisk together the eggs and vanilla.

In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together until well blended.

Add the egg mixture to the oatmeal mixture and stir until they are combined.

Add the egg/oatmeal mixture to the stand mixer with the butter/sugar mixture.

Gradually add in the flour mixture until combined.

Pour the batter into the baking dish and bake it for about 30 to 35 minutes, until the cake is golden brown and a toothpick comes out clean.

While the cake is baking make the topping. In the large bowl of a stand mixer, cream the butter and brown sugar together. Add the pecans, coconut, and vanilla and mix well.

Immediately after removing the cake from the oven, turn the oven to broil. Spread the topping on the hot cake and put it under the broiler until it is a bit brown and the topping is toasted watching it closely, about 1 – 2 minutes.

Serve warm or at room temperature with vanilla ice cream, if desired.

This is just the start of the Irish food we’ll be enjoying for St. Patrick’s Day!  ~Linda

Irish Oatmeal Cake (adapted from keyingredient.com) Serves 12-16

Ingredients:

Cake:

• 1 cup old fashioned oatmeal
• 1 1/4 cup boiling water
• 1 stick unsalted butter, softened
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4  teaspoon nutmeg
• 1/4 teaspoon salt

Topping:

• 6 tablespoons unsalted butter, softened
• 2/3 cup brown sugar
• 3/4 cup chopped pecans or walnuts
• 1 cup unsweetened flaked coconut
• 1 teaspoon vanilla

Directions:

Preheat the oven to 350°F. Grease and flour a 9 x 13-inch baking dish. In a small bowl, combine the oatmeal with the boiling water and let it sit for 20 minutes.

In the large bowl of a stand mixer, cream the butter, brown sugar, and white sugar. In a small bowl, whisk together the eggs and vanilla. In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together until well blended. Add the egg mixture to the oatmeal mixture and stir until they are combined. Add the egg/oatmeal mixture to the stand mixer with the butter/sugar mixture. Gradually add in the flour mixture until combined.

Pour the batter into the baking dish and bake it for about 30 to 35 minutes, until the cake is golden brown and a toothpick comes out clean.

While the cake is baking make the topping. In the large bowl of a stand mixer, cream the butter and brown sugar together. Add the pecans, coconut, and vanilla and mix well. Immediately after removing the cake from the oven, turn the oven to broil. Spread the topping on the hot cake and put it under the broiler until it is a bit brown and the topping is toasted, watching it closely, about 1 – 2 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.