Pecan Cake

By carvalhohm

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups packed brown sugar
• 3 eggs
• 2 cups self-rising flour
• 1 cup crushed cinnamon-flavored graham crackers (see Option)
• 1 cup orange juice
• 1 cup chopped toasted pecans
• 1/2 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 cup pecan halves

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 10-inch Bundt pan with cooking spray.

In large bowl, beat butter at medium speed of electric beater until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition.

Add flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in 1 cup chopped pecans then pour batter into pan.

Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. (Cake will not rise to top of pan.) Cool in pan on wire rack for 15 minutes; remove cake from pan, and let cool completely on wire rack.

In small bowl, stir together confectioners' sugar and milk; drizzle over cooled cake, and sprinkle with 1/2 cup pecan halves.

Option:
Cinnamon-flavored graham crackers enrich this cake with homespun flavor, but don't worry if you don't have cinnamon variety; just use plain ones and stir 1/2 teaspoon ground cinnamon in with flour.