Nut Topping: Cream butter and sugar. Blend in cream and whiskey. Stir in nuts
and coconut. Set aside.
Cake: Lightly grease and flour a 9-inch round or square cake pan. Set aside.
Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow
to stand for 20 minutes. Cream butter and sugars until light and fluffy. Beat in
whiskey and eggs. When well combined, stir in oatmeal mixture.
Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal
mixture. Beat until well mixed. Pour oatmeal batter into prepared pan.
Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in the center comes out
clean and cake is golden. Remove from oven.
Heat broiler. Spread Nut Topping over top of the warm cake. Place under preheated
broiler; broil for 5 minutes or until topping is bubbling and toasted. Remove from
broiler and allow to cool on wire rack at least 15 minutes before cutting.
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