1 c. quick cooking rolled oats
1 1/2 c. dates, cut in pieces
1 3/4 c. boiling water
1 c. firmly packed brown sugar
1 c. white sugar
3 eggs
3/4 c. shortening
2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
Lemon Butter Cream Frosting (recipe follows)

Place oats and dates in bowl, pour water over all, stir, let stand 20 minutes. Gradually add sugar to shortening, cream well. Add eggs, one at a time, beating after each addition. Stir in oatmeal and date mixture. Sift together flour, baking powder, salt, soda and cinnamon. Mix well. Pour into 13"x9"x2" paper lined pan. Bake at 350 degrees for 45 to 50 minutes. Cool on rack. Frost with Lemon Butter Cream Frosting.

LEMON BUTTER CREAM FROSTING:

1/4 c. soft butter
1/4 tsp. grated lemon peel
2 tbsp. lemon juice
2 c. sifted confectionery sugar

Cream butter and lemon peel. Add sugar and lemon juice alternately, creaming well after each addition until spreading consistency.