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Matrimonial Cake

cakes, baking

1 3/4 cups rolled oats
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
----Filling----
1/2 pound dates; chopped
1/2 cup granulated sugar
1 cup water
1 lemon; juice of
----Filling Variation----
1/2 cup brown sugar
2 tablespoons cornstarch
3/4 cup water
1 cup raisins
juice and grated rind of 1 lemon
1/3 cup walnuts

Matrimonial Cake, as it's known in Western Canada, is called by the more prosaic names Date Squares or Oatmeal Date Cake in other parts of the country. Whatever the name, it's a favorite one-pan cake. The origin of the romantic name is almost as mysterious as railroad cake itself. This cake often appeared for dessert at weddings but just as regularly at bazaars, teas, chicken suppers, card games, Christmas concerts and funeral receptions. We offer two fillings in this version: the ever-popular date filling and a less traditional raisin one. In bowl, combine rolled oats, sugar, flour, soda and salt. With pastry blender or 2 knives, cut in butter until crumbly. Press half the crumb mixture into greased 8-inch square baking pan. Filling: In saucepan, over low heat, cook dates, sugar and water until thickened and smooth, about 10 minutes. Add lemon juice and mix well. Spread over crumb layer, sprinkle remaining crumb mixture over filling. Bake in 300 F oven for about 45 minutes, or until lightly browned. Raisin Filling: In heavy saucepan, combine sugar, cornstarch, water and raisins. Cook over medium heat, stirring often, until thickened. Remove from heat; stir in lemon juice, rind and walnuts. Spread over crumb layer.

Contributor: Canadian Living - February, 1986

Yield: 1 servings

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