McCann's Irish Oatmeal Cake
submitted by Sue Brown

1 cup McCann's Quick Cooking Oatmeal
1 1/2 cups boiling water
1/2 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
1 tablespoons Irish whiskey
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda

Place oatmeal in a heat-proof mixing bowl. Pour boiling water over. Let stand for 20 minutes.
Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. When well mixed, add to the oatmeal mixture.
Combine flour, cinnamon and baking soda. Stir in oatmeal mixture and beat well.
Pour batter into a well-greased and floured 9" round or square baking pan and bake in a preheated 350° oven for 30 minutes, or until a skewer inserted in the center comes out clean. Remove from oven and top with nut topping.

Nut Topping

6 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup heavy cream
1 tablespoon Irish whiskey
1 cup chopped walnuts or pecans
1/2 cup grated unsweetened coconut

Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut.
While cake is still warm spread topping over cake.
Place under a preheated broiler and broil for 5 minutes or until topping is bubbling and toasted.
Remove from broiler and cool on a wire rack at least 15 minutes before cutting.