Nutty Picnic Cake Recipe

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Nutty Picnic Cake Ingredients

CAKE

2 cup flour
1 cup graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
1 cup orange juice
1 tbsp grated orange peel
3 eggs
1 cup chopped nuts

GLAZE

2 tbsp brown sugar
5 tsp milk
1 tbsp butter
3/4 cup powdered sugar
1/4 cup chopped nuts

A Recipe for
Nutty Picnic Cake

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Nutty Picnic Cake

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Nutty Picnic Cake Directions

Heat oven to 350 degrees. Generously grease and flour 12-c bundt pan
or 10-inch tube pan. Lightly spoon flour into measuring cup; level
off. In large bowl, combine all cake ingredients except nuts; beat 3
minutes at medium speed. By hand, stir in 1 c nuts. Spoon batter
into greased and floured pan.
Bake at 350 degrees for 40 to 60 minutes until toothpick inserted in
center comes out clean. Cool upright in pan 15 minutes; invert onto
serving plate. Cool completely.
In small saucepan, combine 2 T brown sugar, milk and 1 T butter;
cook over low heat just until sugar is dissolved, stirring
constantly. Remove from heat. Stir in powdered sugar; blend until
smooth. Drizzle over cake; sprinkle with 1/4 c nuts.

Source: 1978 Pillsbury Bake Off Winner

Serves: 12

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Nutty Picnic Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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