2 c Pillsbury’s Best all purpose
-or unbleached flour (see
-note)
1 c Graham cracker crumbs
1 c Firmly packed brown sugar
1/2 c Sugar
1 ts Salt
1 ts Baking powder
1 ts Soda
1/2 ts McCormick or Schilling
-cinnamon
1 c Margarine or butter;
-softened
1 c Orange juice
1 tb Grated orange peel or
-McCormick or Schilling bits
3 Eggs
1 c Chopped nuts
-GLAZE-
2 tb Brown sugar
5 ts Milk
1 tb Margarine or butter
3/4 c Powdered sugar
1/4 c Chopped nuts
Date: Wed, 17 Apr 1996 13:41:00 -0500
From: dbailey@ssi.parlorcity.com (David Bailey)
I found the recipe you were requesting from Pillsbury’s 28th Bake-Off
(1978)
Heat oven to 350 F. Using 1 T. solid shortening, generously grease and
flour 12-cup fluted tube pan or 10-inch tube pan (non-stick finish pan,
too).
(Lightly spoon flour into measuring cup; level off.) In large bowl, combine
all cake ingredients except nuts; beat 3 minutes at medium speed. Stir in
nuts. Pour into prepared pan.
Bake at 350 F. for 45 to 50 minutes or until toothpick inserted in cente
comes out clean. Cool upright in pan 15 minutes; invert onto serving plate,
cool completely.
In small saucepan, heat 2 T. brown sugar, milk and butter just until
melted. Remove from heat; add powdered sugar and blend until smooth.
Drizzle over cake; sprinkle with nuts. 12 to 16 servings.
NOTE: If using Pillsbury’s Best Self-Rising Flour, omit salt and baking
powder and reduce soda to 1/4 teaspoon.
High Altitude – Above 3500 Feet: Bake at 350 F. for 50 to 55 minutes.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #108
From the Meal
Yields
12 Servings