A deliciously dense, orange-scented graham nut Bundt cake with a hint of cinnamon, drizzled with caramel-like nut glaze, and garnish with chopped nuts.

Nutty Graham Cake

2 cups all-purpose flour
1 cup (14 squares) graham cracker crumbs
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup orange juice
1 tablespoon grated orange peel
3 large eggs
1 cup chopped nuts

 

Glaze:
2 tablespoons brown sugar, packed
5 teaspoons milk
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/4 cup chopped nuts

1. Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan or 10-inch tube pan. Set aside.
2. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. Stir in 1 cup nuts. Spoon batter into prepared baking pan.
3. Bake for 40 to 60 minutes or until wooden pick inserted in center comes out clean. Cool upright in pan 15 minutes on wire rack; invert onto serving plate. Cool completely.
4. In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon butter; cook over low heat just until sugar is dissolved, stirring constantly. Remove from heat. Stir in powdered sugar; blend until smooth. Drizzle over cake; sprinkle with 1/4 cup nuts.

Makes 12 to 16 servings.