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Nutty Graham Picnic Cake

(13)
  3 reviews
  • 30 min prep time
  • 2 hr 30 min total time
  • 18 ingredients
  • 16 servings
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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.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
390
% Daily Value
Total Fat
20g
31%
Saturated Fat
3g
15%
Cholesterol
40mg
13%
Sodium
440mg
18%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
4%
Protein
5g
5%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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