Best Nutty Graham Picnic Cake Recipes

Nutty Graham Picnic Cake image

Provided by Kittencalrecipezazz

Categories Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1 cup finely crushed graham cracker crumbs (14 squares)
1 cup firmly-packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
1 cup orange juice
1 tablespoon orange zest
3 eggs
1 cup chopped nuts
4 tablespoons brown sugar
8 teaspoons half-and-half cream or 8 teaspoons milk
2 tablespoons butter
1 1/2 cups icing sugar
1/2 cup chopped nuts

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 Picnic Cake image

Number Of Ingredients 20

CAKE
2 cups all-purpose flour
1 cup (14 squares) finely crushed graham crackers or graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup margarine or butter, softened
1 cup orange juice
1 tablespoon grated orange peel
3 eggs
1 cup chopped nuts
GLAZE
2 tablespoons brown sugar
5 teaspoons milk
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/4 cup chopped nuts

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 image

Provided by @MakeItYours

Number Of Ingredients 18

2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 cup (14squares) finely crushed graham crackers or graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup margarine or butter, softened
1 cup orange juice
1 tablespoon grated orange peel
3 eggs
1 cup chopped nuts
2 tablespoons brown sugar
5 teaspoons milk
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/4 cup chopped nuts

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.