Nutty Graham Picnic Cake

By carvalhohm

Ingredients

• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 3 large eggs
• 2 cups self-rising flour
• 1 cup cinnamon-flavored graham cracker crumbs
• 1 cup orange juice
• 1 1/2 cups chopped pecans, toasted and divided
• 1 cup sifted powdered sugar
• 4 to 6 teaspoons milk

Details

Servings 1
Cooking time 50mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Beat butter in a large bowl at medium speed with an electric beater until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Combine flour and cracker crumbs; add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in 1 cup pecans. Pour batter into a greased and floured 10-inch tube pan.

Bake 48 to 50 minutes or until a wooden toothpick inserted in center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack

Stir together powdered sugar and enough milk to make a good drizzling consistency. Drizzle over cooled cake, and sprinkle with remaining 1/2 cup pecans.

Notes:
Cinnamon-flavored graham crackers enrich this cake with homespun flavor. But don't worry if you don't have the cinnamon variety; just stir 1/2 teaspoon ground cinnamon in with the flour.