Serves: 16
Total Calories: 231
1. In medium bowl combine flour, graham crumbs, baking powder, baking soda, mace and salt. Set aside.
2. In large mixing bowl beat granulated sugar and margarine or butter on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla.
3. Alternately add crumb mixture and orange juice to sugar mixture, beating on low speed after each addition until just combined. Stir in pecans.
4. Spread in 10-inch fluted tube pan coated with cooking spray. Bake at 350°F for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.
5. Remove from pan. Cool completely. Sprinkle with powdered sugar.
This Graham Pecan Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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