Ingredients

• Cake
• 2 cups all-purpose flour
• 1 cup graham cracker crumbs
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon soda
• 1/2 teaspoon cinnamon
• 1 cup butter (2 sticks), softened
• 1 cup orange juice
• 1 tablespoon grated orange zest (peel)
• 3 eggs
• 1/4 cup chopped nuts for topping (optional)
• Glaze (recipe follows)
  
• Glaze
• 2 tablespoons brown sugar
• 1 tablespoon plus 2 teaspoons milk
• 1 tablespoon butter
• 3/4 cup powdered sugar

Directions

Preheat oven to 350° F.

Cake
In a large bowl, whisk together flour, graham cracker crumbs, salt, baking powder, soda and cinnamon. Set aside.

In an electric mixer bowl, combine butter, brown sugar, granulated sugar and beat on medium until blended and creamy. Add orange juice, orange zest and eggs and beat at medium speed until blended (about 3 minutes).

Generously grease a 12-cup fluted bundt pan or a 10-inch tube pan.

Pour mixture into greased pan. Bake for 45-50 minutes or until wood toothpick or sharp pointed knife inserted in center comes out clean. Cool up-right in pan for 15 minutes. Invert onto serving plate and allow to cool completely. Once cooled, drizzle Glaze over cake. (Optional: Sprinkle with 1/4 cup chopped nuts.)

Glaze
In a small saucepan, heat brown sugar, milk and butter just until melted. Promptly remove from heat. Add powdered sugar and blend until smooth.