Best Nutty Graham Cake Recipes
NUTTY GRAHAM PICNIC CAKE
Make and share this Nutty Graham Picnic Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
- In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
- Stir in nuts by hand.
- Spoon batter into prepared baking pans.
- Bake for 40-60 minutes, or until cake test done.
- Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
- FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
- Remove from heat.
- Stir in icing sugar, blend until smooth.
- Drizzle over cake; sprinkle with nuts.
Nutrition Facts : Calories 683.9, Fat 34.3, SaturatedFat 15.5, Cholesterol 112.2, Sodium 786.5, Carbohydrate 88.9, Fiber 2.9, Sugar 60.1, Protein 9.2
NUTTY GRAHAM CAKE
The orange zest and orange juice in this cake recipe gives this cake with graham cracker crumbs the right citrus touch.
Provided by Carol
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 71.1 g, Cholesterol 87.2 mg, Fat 23.9 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 10.8 g, Sodium 519.4 mg, Sugar 49.7 g
NUTTY GRAHAM PICNIC CAKE
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.Bake at 350°F. for 40 to 60 minutes or 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 tablespoons brown sugar, milk and 1 tablespoon margarine 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 cup nuts. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 370 Protein 5g Carbohydrate 47g Fat 20g Sodium 440mPICTURE: Top to bottom: Nutty Graham Picnic Cake, Streusel Spice CakeFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
NUTTY GRAHAM PICNIC CAKE
Mrs. Esther Tomich San Pedro, California Bake-Off® Contest 28, 1978 $25,000 Grand Prize Winner This orange-flavored cake is topped with a brown sugar glaze for just the right touch. Servings # 16
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.
- Bake at 350°F. for 40 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool 1 hour or until completely cooled.
- In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon margarine; 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 cup nuts.
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