Ingredients for Nutty Graham Picnic Cake
- All Purpose Flour
- Graham Cracker Crumbs
- 4 tablespoons brown sugar (for glaze)
- White Sugar
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- Cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- Orange Juice
- Orange Zest
- 4 large eggs
- 1 cup chopped pecans or walnuts
- Half And Half Cream
- 1 cup powdered sugar (for glaze)
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How to Make Nutty Graham Picnic Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
- In a large bowl, combine all cake ingredients (except nuts). Beat for 3 minutes at medium speed using an electric mixer.
- Gently fold in the nuts by hand.
- Pour batter into the prepared pan.
- Bake for 40-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes.
- Run a thin knife around the edges of the cake to loosen it.
- Carefully invert the cake onto a wire rack to cool completely.
- For the glaze:
- In a small saucepan, combine 4 tablespoons (57g) brown sugar, 2 tablespoons (30ml) milk, and 2 tablespoons (28g) butter.
- Cook over low heat, stirring constantly, until the sugar is completely dissolved.
- Remove from heat and stir in 1 cup (120g) powdered sugar until smooth and pourable.
- Drizzle the glaze over the completely cooled cake.
- Sprinkle with extra chopped nuts for added crunch.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
240g
Fat
77g
Carbs
29g
