|Boiling water||1 Cup (16 tbs)|
|Quick cooking oats||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened (Half Stick Butter)|
|Grated lemon rind||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs), sifted|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
Pour boiling water over oats; let stand 20 minutes.
Water will be absorbed.
Combine eggs and brown sugar in large bowl.
Beat with electric mixer at medium high speed until well blended.
Beat in butter and lemon rind.
Sift flour, baking soda and cinnamon onto wax paper.
Add to egg brown sugar mixture with oatmeal; mix well.
Stir in walnuts.
Turn batter into buttered 9x9x2 inch baking pan.
Bake in moderate oven (350Â°) 45 minutes, or until center of cake springs back when lightly pressed with finger.
Cool in pan on wire rack.
Dust top of cake with 10X sugar, if you wish.
Cut into squares.
Remaining cake may be covered and stored in the pan.