Bake-Off® Contest 28, 1978
San Pedro, California

Nutty Graham Picnic Cake

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.

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3 reviews.
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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 18
  • servings 16
 

Ingredients

Cake

2
cups Pillsbury BEST® All Purpose or Unbleached 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
390
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
3g,
3%
),
Cholesterol
40mg
40%;
Sodium
440mg
440%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.