Nutty graham picnic cake

Yield: 12 Servings

Measure Ingredient
2 cups Pillsbury's Best all purpose or unbleached flour (see note)
1 cup Graham cracker crumbs
1 cup Firmly packed brown sugar
½ cup Sugar
1 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Soda
½ teaspoon McCormick or Schilling cinnamon
1 cup Margarine or butter; softened
1 cup Orange juice
1 tablespoon Grated orange peel or McCormick or Schilling bits
3 Eggs
1 cup Chopped nuts
2 tablespoons Brown sugar
5 teaspoons Milk
1 tablespoon Margarine or butter
¾ cup Powdered sugar
¼ cup Chopped nuts


Date: Wed, 17 Apr 1996 13:41:00 -0500 From: dbailey@... (David Bailey) I found the recipe you were requesting from Pillsbury's 28th Bake-Off (1978)

Heat oven to 350 F. Using 1 T. solid shortening, generously grease and flour 12-cup fluted tube pan or 10-inch tube pan (non-stick finish pan, too).

(Lightly spoon flour into measuring cup; level off.) In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. Stir in nuts. Pour into prepared pan.

Bake at 350 F. for 45 to 50 minutes or until toothpick inserted in cente comes out clean. Cool upright in pan 15 minutes; invert onto serving plate, cool completely.

In small saucepan, heat 2 T. brown sugar, milk and butter just until melted. Remove from heat; add powdered sugar and blend until smooth.

Drizzle over cake; sprinkle with nuts. 12 to 16 servings.

NOTE: If using Pillsbury's Best Self-Rising Flour, omit salt and baking powder and reduce soda to ¼ teaspoon.

High Altitude - Above 3500 Feet: Bake at 350 F. for 50 to 55 minutes.



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