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- 2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup orange juice
- 1 tablespoon orange zest
- 3 eggs 1 cup chopped walnuts
- 1 cup confectioners’ sugar
- 1 tablespoon water
- 1/2 cup packed brown sugar
- 1/4 teaspoon vanilla extract
Directions for the Nutty Graham Cake
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
2 Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
3 Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
4 To Make Brown Sugar Glaze: Combine the confectioners’ sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.