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Nutty Graham Picnic Cake

Nutty Graham Picnic Cake
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Mrs. Esther Tomich San Pedro, California Bake-Off® Contest 28, 1978 $25,000 Grand Prize Winner This orange-flavored cake is topped with a brown sugar glaze for just the right touch.

Prep Time:
30 Min
Total Time:
2 Hr 30 Min
Makes:
16 servings
Pillsbury Bake-Off
Mrs. Esther Tomich
San Pedro, CA
Bake-Off® Contest 28, 1978
-$25,000 ONE OF TWO GRAND PRIZE WINNERS
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INGREDIENTS
Cake
2cups Pillsbury BEST® All Purpose or Unbleached Flour
1cup (14 squares) finely crushed graham crackers or graham cracker crumbs
1cup firmly packed brown sugar
1/2cup sugar
1teaspoon baking powder
1teaspoon baking soda
1teaspoon salt
1/2teaspoon cinnamon
1cup margarine or butter, softened
1cup orange juice
1tablespoon grated orange peel
3eggs
1cup chopped nuts
Glaze
2tablespoons brown sugar
5teaspoons milk
1tablespoon margarine or butter
3/4cup powdered sugar
1/4cup chopped nuts
DIRECTIONS
1.Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake 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.
2.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 1 hour or until completely cooled.
3.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 (3500-6500 ft)  No change.
High Altitude (3500-6500 ft)

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