Yield: 12 Servings
|1 cup||Graham cracker crumbs|
|1 cup||Firmly packed brown sugar|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1 cup||Butter, softened|
|1 cup||Orange juice|
|1 tablespoon||Grated orange peel|
|1 cup||Chopped nuts|
|2 tablespoons||Brown sugar|
|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