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Cook'n with Betty Crocker 
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Nutty Graham Picnic Cake |
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Serves: 16 Print this RecipeEsther Tomich - San Pedro, California Bake-Off® Contest 28, 1978 Grand Prize Winner The growing interest in whole grains and homespun foods in the 1970s was reflected in Bake-Off® entries. So it's not surprising that a great-tasting cake that included crushed graham crackers, orange juice and nuts would gain the approval of Bake-Off® judges. CAKE 2 cups all-purpose flour 1 cup (14 squares) finely crushed graham crackers or graham cracker crumbs 1 cup firmly packed brown sugar 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1 cup margarine or butter, softened 1 cup orange juice 1 tablespoon grated orange peel 3 eggs 1 cup chopped nuts GLAZE 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°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan. Bake at 350°F. for 40 to 60 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, combine 2 tablespoons brown sugar, milk and 1 tablespoon margarine; 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 1/4 cup nuts. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 370; Protein 5g; Carbohydrate 47g; Fat 20g; Sodium 440m PICTURE: Top to bottom: Nutty Graham Picnic Cake, Streusel Spice Cake From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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