Pecan Bundt Cake
1 Cup (2 Sticks) Butter, Softened
1 ½ Cups Packed Brown Sugar
2 Cups Self-Rising Flour
1 Cup Crushed Cinnamon-Flavored Graham Crackers
1 Cup Orange Juice
2 Cups Chopped Toasted Pecans
½ Cup Confectioners’ Sugar
4 Teaspoons Milk
½ Cup Pecan Halves
Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
In a large bowl, beat butter at medium speed of an electric beater until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition.
Add flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in 1 cup chopped pecans then pour batter into pan.
Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on wire rack.
In a small bowl, stir together confectioners’ sugar and milk; drizzle over cooled cake, and sprinkle with 1/2 cup pecan halves.