Recipe - Nutty Graham Picnic Cake

2 cup Pillsbury's Best all purpose
or unbleached flour (see
note)
1 cup Graham cracker crumbs
1 cup Firmly packed brown sugar
One half cup Sugar
1 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Soda
One half teaspoon McCormick or Schilling
cinnamon
1 cup Margarine or butter;
softened
1 cup Orange juice
1 tablespoon Grated orange peel or
McCormick or Schilling bits
3 Eggs
1 cup Chopped nuts

GLAZE
2 tablespoon Brown sugar
5 teaspoon Milk
1 tablespoon Margarine or butter
Three fourths cup Powdered sugar
One fourth cup Chopped nuts

Date: Wed, 17 Apr 1996 13:41:00 0500

From: dbailey@ssi.parlorcity.com (David Bailey)
I found the recipe you were requesting from Pillsbury's 28th BakeOff
(1978)

Heat oven to 350 F. Using 1 T. solid shortening, generously grease and
flour 12cup fluted tube pan or 10inch tube pan (nonstick finish pan,
too).

(Lightly spoon flour into measuring cup; level off.) In large bowl, combine
all cake ingredients except nuts; beat 3 minutes at medium speed. Stir in
nuts. Pour into prepared pan.

Bake at 350 F. for 45 to 50 minutes or until toothpick inserted in cente
comes out clean. Cool upright in pan 15 minutes; invert onto serving plate,
cool completely.

In small saucepan, heat 2 T. brown sugar, milk and butter just until
melted. Remove from heat; add powdered sugar and blend until smooth.
Drizzle over cake; sprinkle with nuts. 12 to 16 servings.

NOTE: If using Pillsbury's Best SelfRising Flour, omit salt and baking
powder and reduce soda to One fourth teaspoon.

High Altitude Above 3500 Feet: Bake at 350 F. for 50 to 55 minutes.

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