Prep Time: 25 minutes
Cook Time: 50 minutes
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.
