Nutty Graham Cake
A nutty, orange-scented Bundt® cake topped with a brown sugar nut glaze.
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
2 tablespoons brown sugar, packed
5 teaspoons milk
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/4 cup chopped nuts
- Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt® pan or 10-inch tube pan. Set aside.
- 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.
- 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.
- 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 servings.