1 1/4 c. boiling water
1 c. rolled oats
1/2 c. raisins
1/2 c. butter, softened
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. vanilla extract
2 eggs
1 1/2 c. flour
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg

CARAMEL TOPPING:

1/4 c. butter or marg.
1/2 c. firmly packed brown sguar
2 tbsp. half and half
1 c. finely chopped walnuts

Preheat oven to 350 degrees. Pour boiling water over oats and raisins in medium bowl; let stand until warm.

Cream butter with sugars until light and fluffy. Blend in vanilla. Then add eggs, one at a time, beating well after each addition. Blend in oatmeal mixture.

Stir together flour, soda, cinnamon, salt, and nutmeg. Blend flour mixture into oatmeal mixture. Spread in greased, lightly floured 9 inch square baking pan.

Bake until top of cake springs back (45 to 50 minutes).

Spread lightly with caramel topping. Broil, about 4 inches from heat, until topping browns and bubbles (2 minutes).

A broiled brown sugar and nut topping gilds this moist, spicy breakfast cake.