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| 2 Tasse | flour |
| 1 Tasse | graham cracker crumbs |
| 1 Tasse | brown sugar firmly packed |
| 1/2 Tasse | sugar |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | cinnamon |
| 1 Tasse | butter softened |
| 1 Tasse | orange juice |
| 1 Esslöffel | orange peel grated |
| 3 | eggs |
| 1 Tasse | nuts chopped |
| 2 Esslöffel | brown sugar |
| 5 Teelöffel | milk |
| 1 Esslöffel | butter |
| 3/4 Tasse | sugar powdered |
| 1/4 Tasse | nuts chopped |
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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.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
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