Nutty Graham Picnic Cake - cooking recipe

Ingredients

2 cups all-purpose flour
1 cup finely crushed graham cracker crumbs (14 squares)
1 cup firmly-packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
1 cup orange juice
1 tablespoon orange zest
3 eggs
1 cup chopped nuts
GLAZE
4 tablespoons brown sugar
8 teaspoons half-and-half cream or 8 teaspoons milk
2 tablespoons butter
1 1/2 cups icing sugar
1/2 cup chopped nuts

Preparation

Set oven to 350 degrees.
Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
Stir in nuts by hand.
Spoon batter into prepared baking pans.
Bake for 40-60 minutes, or until cake test done.
Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
Remove from heat.
Stir in icing sugar, blend until smooth.
Drizzle over cake; sprinkle with nuts.