Pecan Bundt Cake

Ingredients

1 Cup (2 Sticks) Butter, Softened

1 ½ Cups Packed Brown Sugar

3 Eggs

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

Directions

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.