Graham Cracker Bundt Cake |
| Name: |
BRANDI THOMAS |
| Base: |
SHAW AFB |
| Recipe: |
Ingredients:
* 2 cups flour
* 1 cup graham cracker crumbs
* 1 cup brown sugar
* 1/2 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon soda
* 1/2 teaspoon cinnamon
* 1 cup butter, softened
* 1 cup orange juice
* 3 eggs
* 1 cup chopped pecans
* 3 tablespoons brown sugar
* 2 tablespoons milk
* 2 tablespoons butter
* 1-1/4 cup powdered sugar
Preparation:
Preheat oven to 350 degrees F. Very generously grease and flour a 12-cup bundt pan (prepare even nonstick finishes this way too) OR wait until the batter is prepared, then generously spray the pan with a nonstick baking spray with flour.
In large mixing bowl, place all ingredients except for nuts, 3 Tbsp. brown sugar, 2 Tbsp. milk and butter, and powdered sugar. Mix until combined, then beat 2 minutes on medium speed. Stir in chopped pecans and pour into bundt pan.
Bake at 350 degrees F for 45-50 minutes until cake is dark golden brown and set. Cool in pan for 10 minutes, then turn out onto serving plate; cool completely.
When cake is cool, combine remaining ingredients except powdered sugar in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add powdered sugar; blend with wire whisk until smooth. Drizzle frosting over cake.
For cream cheese frosting, combine 3 ounces of softened cream cheese with 2 tablespoons butter and 1-1/2 cups powdered sugar. Beat well and add 1-2 tablespoons of cream until frosting is soft and spoonable. Spoon over cooled cake. |
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