Oatmeal Cake Bovina's Country Cupboard Thelma H. Jackson Cake 1¼ cups boiling water ½ cup butter 1 cup quick oats 2 eggs 1 cup white sugar 1 cup brown sugar 1 tsp. vanilla 1⅓ cups flour ¼ tsp. salt 1 tsp. soda 1 tsp. cinnamon Pour boilling water over oats and add margarine. Let cool 10 minutes. Mix sugars, eggs and vanilla. Combine sugars and oat mixtures. Sift flour, soda, salt and cinnamon, add to sugar and oat mixture, mix well. Bake in well greased and floured 9 inch pan. Ice while hot. Note: Ms. Jackson didn't give an oven temperature or a time. I used an 9 inch cake pan at 375o for 40 minutes. Icing for Oatmeal Cake 6 Tbsp. butter ¼ cup evaporated milk ½ cup brown sugar 1 tsp. vanilla ½ cup coconut ½ cup chopped nuts Stir over medium heat 4 or 5 minutes until mixture boils. Add coconut and chopped nuts. Spread over hot cake. Note: I made this cake for Ellie's birthday. It is clearly a Scottish cake and Scots are known to have a sweet tooth. If you like sweet cakes, you'll like this. Bovina was named for its dairy farming and settled by Scots in 1820. In the 19th century it was a busy town along the turnpike from Delhi to Kingston. I remember hearing that butter was an important product which was sold to restaurants in NY. Delivering it was something of a challenge: in order to have eggs enroute, hens went along on the trip to NY and as soon as the sun went down, they took to the trees to roost which brought the proceedings to a halt. I imagine it was Ina Thomson who told me that story about my grandfather, her uncle, James Fletcher Foreman.

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