- 1
- 50 mins
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
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.