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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Mr. Food 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.
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