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Ingredients
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 1 1/2 cups |
| graham cracker crumbs: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salted butter: 1 cup (softened) |
| orange juice: 1 cup |
| orange zest: 1 Tbl |
| eggs: 3 |
| walnuts (chopped): 1 cup |
| powdered sugar (unsifted): 1 cup |
| water: 1 Tbl |
| light brown sugar (packed): 1/2 cup |
| vanilla extract: 1/4 tsp |
Nutty Graham Cake
Credit: AllRecipes
User rating:
"The orange gives this cake the right touch."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
- Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
- To Make Brown Sugar Glaze: Combine the confectioners' sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.