 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
You will love this cake! - source Pillsbury/ submitted by Ester Tomich Ingredients:
2 cups all-purpose flour |
1 cup finely crushed graham cracker crumbs (14 squares) |
1 cup firmly-packed brown sugar |
1/2 cup white sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
1 cup butter, softened |
1 cup orange juice |
1 tablespoon orange zest |
3 eggs |
1 cup chopped nuts |
4 tablespoons brown sugar |
8 teaspoons half-and-half cream or 8 teaspoons milk |
2 tablespoons butter |
1 1/2 cups icing sugar |
1/2 cup chopped nuts |
Directions:
1. Set oven to 350 degrees.
2. Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
3. In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
4. Stir in nuts by hand.
5. Spoon batter into prepared baking pans.
6. Bake for 40-60 minutes, or until cake test done.
7. Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
8. FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
9. Remove from heat.
10. Stir in icing sugar, blend until smooth.
11. Drizzle over cake; sprinkle with nuts.
|
|