Prep 15 mins
Cook 40 mins
You will love this cake! --- source Pillsbury/ submitted by Ester Tomich
- 2 cups all-purpose flour
- 1 cup finely crushed graham cracker crumbs (14 squares)
- 1 cup firmly-packed brown sugar
- 1⁄2 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup butter, softened
- 1 cup orange juice
- 1 tablespoon orange zest
- 3 eggs
- 1 cup chopped nuts
- 4 tablespoons brown sugar
- 8 teaspoons half-and-half cream or 8 teaspoons milk
- 2 tablespoons butter
- 1 1⁄2 cups icing sugar
- 1⁄2 cup chopped nuts
- Set oven to 350 degrees.
- Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
- In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
- Stir in nuts by hand.
- Spoon batter into prepared baking pans.
- Bake for 40-60 minutes, or until cake test done.
- Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
- FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
- Remove from heat.
- Stir in icing sugar, blend until smooth.
- Drizzle over cake; sprinkle with nuts.
This is a family favorite in our house. It was the 1978 Grand Prize winner at the Pillsbury Bakeoff, submitted by Esther Tomich. She intended it to be made exactly per these directions, i.e., to mix everything at once, and doing so produces excellent results. The cake is moist, bursting with flavor and delicious. The original recipe calls for half of the glaze amounts listed here, which is usually how I prepare it (plenty of glaze). Thanks for posting this on recipezaar. It's GREAT!!
I tried this cake and was very pleased.The graham crumbs give a very different taste.The o.j. is noticeable and mildly pleasant.Moist is this one ! I used 1 whole egg and 4 egg whites.Added 2 Tbsp. of canola oil and used Smart Balance Spread instead of butter.I try to be a heart smart baker if I can.Let it sit a day after baking.It seemed to increase the moistness, the longer it sat.Enjoy!
I make this cake all the time and love it. We use it for a coffeecake. I too put it all in one bowl and mix and have never had any problem with it. I do, however, use a fine grater and just grate in all the zest from the orange. We have found we prefer it without a glaze but when I do use one, it is one of conf. sugar and orange juice.