Taste of the Past

Maxine Troxell

With the upcoming Thurmont & Emmitsburg Community Show, I wanted to find a winning recipe to share. This recipe was the Grand-Prize winner in the 1968 Pillsbury Bake-Off. Happy baking, and I hope to see your cake at the Thurmont & Emmitsburg Community Show Bake Sale on September 6 at 7:30 p.m.

Nutty Graham Picnic Cake

Ingredients

Cake

2 cups All-Purpose Flour

1 cup (14 squares) finely crushed graham cracker

1 teaspoon baking powder

1 teaspoon salt

1 cup margarine or butter (melted)

1 tablespoon grated orange peel

1 cup chopped nuts

1 cup firmly packed brown sugar

½ cup sugar

1 teaspoon baking soda

½ teaspoon cinnamon

1 cup orange juice

3 eggs

Glaze

2 tablespoons brown sugar

1 tablespoon margarine or butter

¼ cup chopped nuts

5 teaspoons milk

¾ cup powdered sugar

Directions

1. Heat oven to 350 degrees. Generously grease and flour a 12-cup fluted tube pan or 10-inch tube pan. 

2. In a large bowl, combine all cake ingredients, except nuts; beat 3 minutes at medium speed. 

3. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.

4. Bake at 350 degrees for 40-60 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.

5. In small saucepan, combine 2 tablespoons brown sugar, milk, and 1 tablespoon margarine; cook over low heat just until sugar is dissolved, stirring constantly.

6. Remove from heat. Stir in powdered sugar; blend until smooth. Drizzle over cake; sprinkle with ¼ cup nuts.