Toasted Pecan Cake

Submitted by Mercy

"From Mr. Food"

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 8

ingredients

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

directions

1. Preheat the oven to 350°F.
2. Coat a 10-inch Bundt pan with nonstick cooking spray.
3. In a large bowl, beat the butter at medium speed of an electric beater until creamy. Gradually add the brown sugar, beating well.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in the 1 cup chopped pecans then pour the batter into the pan.
6. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean (cake will not rise to top of pan).
7. Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on the wire rack.
8. In a small bowl, stir together the confectioners' sugar and milk; drizzle over the cooled cake, and sprinkle with the 1/2 cup pecan halves.