Nutty picnic cake

Yield: 12 Servings

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 \N Eggs
1 cup Chopped nuts
2 tablespoons Brown sugar
5 teaspoons Milk
1 tablespoon Butter
¾ cup Powdered sugar
¼ cup Chopped nuts



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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