Nutty Graham Picnic Cake
2 cups all-purpose or unbleached flour
1 cup (14 squares) graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon cinnamon
1 cup butter or margarine, softened
1 cup orange juice
1 tablespoon grated orange peel
1 cup chopped nuts
2 tablespoons brown sugar
5 teaspoons milk
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/4 cup chopped nuts
Heat oven to 350 degrees. Generously grease (not oil) 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 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate; cool completely.
In small saucepan, heat 2 tablespoons brown sugar, milk and margarine just until melted. Remove from heat; add powdered sugar and blend until smooth. Drizzle over cake; sprinkle with nuts.
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