Ingredients
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2 cups all-purpose flour
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1 cup finely crushed graham cracker crumbs (14 squares)
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1 cup firmly-packed brown sugar
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1/2 cup white sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon cinnamon
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1 cup butter, softened
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1 cup orange juice
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1 tablespoon orange zest
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3 eggs
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1 cup chopped nuts
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4 tablespoons brown sugar
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8 teaspoons half-and-half cream or 8 teaspoons milk
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2 tablespoons butter
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1 1/2 cups icing sugar
Instructions
- Set oven to 350 degrees.
- Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
- In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
- Stir in nuts by hand.
- Spoon batter into prepared baking pans.
- Bake for 40-60 minutes, or until cake test done.
- Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
- 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.
- Remove from heat.
- Stir in icing sugar, blend until smooth.
- Drizzle over cake; sprinkle with nuts.