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A place for Gwinnett readers to share their prized recipes and discover new ones

Today we'll share a sweet and spicy cake recipe that's perfect to bake up on a cool, fall weekend.

Rosie Higgins of Lawrenceville sent in her favorite Oatmeal Spice Cake recipe, which is spiced with a mixture of cinnamon and nutmeg. A broiled coconut topping adds some interesting texture.

With Thanksgiving and Christmas just around the corner, we're getting into prime cooking and baking season. Please send in your best holiday recipes, and encourage your family and friends to do the same!

- Compiled by Lifestyle Editor Shelley Mann

Oatmeal Spice Cake

11⁄2 cups flour

1 cup brown sugar

1⁄2 cup granulated sugar

1 cup quick-cooking oatmeal

11⁄2 teaspoons baking soda

1 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 teaspoon nutmeg

1⁄2 cup shortening

1 cup water

2 eggs

2 tablespoons molasses

Preheat oven to 350 F. Mix all ingredients. Beat in a mixer or 350 strokes by hand. Bake for 30 to 35 minutes.

Coconut Topping:

1⁄2 cup butter

1 cup brown sugar

1 cup flaked coconut

2⁄3 cup chopped pecans

6 tablespoons light cream

Melt the butter, then mix in the brown sugar, coconut, pecans and cream. Broil about 2 minutes, until topping is lightly browned and melted.