Citrusy and Nutty Graham Cake

The orange zest and orange juice in this cake recipe gives this cake with graham cracker crumbs the right citrus touch. This cake is incredibly rich, easy to make and just fabulous.

 

Citrusy and Nutty Graham Cake

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups packed brown sugar
• 1 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ 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
• ½ cup packed brown sugar
• ¼ teaspoon vanilla extract

 

 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.

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.

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.

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.

 

 

 

 

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