2 cans whole cranberry sauce
2 tablespoons frozen orange juice concentrate
1/2 teaspoon cinnamon
1 1/4 teaspoons nutmeg
1/2 cup butter
1 cup dark brown sugar, packed
1 teaspoon vanilla
1 tablespoon rum (optional)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups rolled oats
3/4 cup walnuts or pecans, finely chopped (optional)

Stir together cranberry sauce, orange concentrate, cinnamon and nutmeg.

In a mixing bowl, cream butter and sugar until light. Add vanilla. Stir together flour, baking powder and salt. Gradually add to creamed mixture; add rolled oats. Mixture will be thick.

Pat half of mixture into a greased and floured 9x13 inch baking pan. Spoon cranberry sauce filling evenly over top. Crumble remaining crust over the cranberry sauce, to cover.

Bake at 350°F for 25-30 minutes, or until crust is golden brown. Cut into 12 squares.

Allow to cool for 5 minutes, then run a butter knife along the side of the pan and remove cake from pan.

Topping Suggestions: Combine 1/2 cup sour cream with 1 teaspoon freshly grated orange rind and serve cake with a dollop on top. Or, simply top with whipped cream flavored with rum and a teaspoon of sugar or frozen orange concentrate.

Submitted by: CM