Nutty Picnic Cake
2 c Flour
1 c Graham cracker crumbs
1 c Firmly packed brown sugar
1/2 c Sugar
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1 c Butter, softened
1 c Orange juice
1 tb Grated orange peel
1 c Chopped nuts
2 tb Brown sugar
5 ts Milk
1 tb Butter
3/4 c Powdered sugar
1/4 c Chopped nuts
Heat oven to 350 degrees F.. Generously grease and
flour 12-c bundt pan or 10-inch tube pan.
In a large bowl, combine the flour, graham cracker crumbs, sugars, baking
powder, baking soda, salt, cinnamon, butter, orange juice, orange peel, and
eggs; beat 3 minutes at medium speed. Stir in 1 cup nuts of nuts by hand.
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 completely, then drizzle glaze over cake.
In small saucepan, combine the brown sugar, milk, and 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 the nuts.
Cut into slices and pack for a yummy dessert at the picnic. This might be good
with a fruit salad or the Pineapple Picnic Salad (see below).