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Ingredients

2 cups all-purpose flour 1 ½ cups packed brown sugar 1 cup graham cracker crumbs 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon 1 cup butter, softened 1 cup orange juice 1 tablespoon orange zest 3 eggs 1 cup chopped walnuts 1 cup confectioners' sugar 1 tablespoon water ½ cup packed brown sugar ¼ teaspoon vanilla extract

Nutrition Info

511.4 calories carbohydrate: 71.1 g cholesterol: 87.2 mg fat: 23.9 g fiber: 1.6 g protein: 6.1 g saturatedFat: 10.8 g servingSize: - sodium: 519.4 mg sugar: 49.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
To Make Brown Sugar Glaze: Combine the confectioners' sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.

1 -10 inch bundt pan

The orange zest and orange juice in this cake recipe gives this cake with graham cracker crumbs the right citrus touch.