nutty picnic cake
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 cup | Graham cracker crumbs |
| 1 cup | Firmly packed brown sugar |
| ½ cup | Sugar |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| 1 cup | Butter, softened |
| 1 cup | Orange juice |
| 1 tablespoon | Grated orange peel |
| 3 | Eggs |
| 1 cup | Chopped nuts |
| 2 tablespoons | Brown sugar |
| 5 teaspoons | Milk |
| 1 tablespoon | Butter |
| ¾ cup | Powdered sugar |
| ¼ cup | Chopped nuts |
CAKE
GLAZE
Heat oven to 350 degrees. Generously grease and flour 12-c bundt pan or 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. By hand, stir in 1 c nuts. Spoon batter into greased and floured pan.
Bake at 350 degrees for 40 to 60 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.
In small saucepan, combine 2 T brown sugar, milk and 1 T 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 ¼ c nuts.
Source: 1978 Pillsbury Bake Off Winner
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