Toasted Pecan Cake

From Mr. Food

• Ready In: 1 hr 20 mins
• 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.