1 1/4 c. boiling water
1 c. quick cooking oats
1/2 c. soft butter
1 c. sugar
1/2 c. brown sugar, packed
2 eggs
1/4 c. plus 2 tbsp. frozen concentrated orange juice, thawed, undiluted, and divided
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. nuts, chopped

Pour boiling water over oats, set aside. Cream butter with sugars, beat in eggs one at a time. Beat in 1/4 cup orange juice concentrate and vanilla. Sift together flour, baking powder, baking soda, salt and cinnamon; blend into creamed mixture alternating with oats, beginning and ending with flour mixture. Fold in nuts. Pour into greased and floured 13 x 9 inch pan. Bake in 350 degree oven 40 minutes, until cake tests done. Cool completely. Spread cake with remaining 2 tablespoons orange juice concentrate.