Golden Orange Crunch Cake
- 1 12 cups walnuts, finely chopped (I use my processor)
- 13 cup butter
- 34 cup fine dry breadcrumb
- 12 cup firmly packed brown sugar
- 14 teaspoon cinnamon
- 14 teaspoon salt
- 1 teaspoon orange zest
- 3 cups flour
- 1 tablespoon baking powder
- 12 teaspoon salt
- 34 cup butter, softened
- 1 34 cups sugar
- 1 tablespoon orange zest
- 3 large eggs, well beaten
- 12 cup undiluted evaporated milk
- 12 cup fresh orange juice
- Spray a 9-10 inch tube pan with removable bottom with pan-spray.
- Set aside.
- For topping; melt butter, stir in rest of ingredients and combine thoroughly.
- Using back of spoon or spatula, press nut mixture firmly into an even layer on the bottom and about one inch up sides of the tube pan.
- Set aside again.
- For cake: sift flour, baking powder and salt together.
- In large mixing bowl, cream butter, sugar and orange zest.
- In another bowl, blend eggs, milk and orange juice.
- Beating only until smooth after each addition, add dry ingredients in fourths, liquid in thirds to the creamed mixture.
- Beat only until smooth (do not overbeat).
- Pour into prepared pan.
- Bake in preheated over at 375F for 55-60 minutes or until cake tests done.
- Remove cake from oven and place on a cooking rack.
- Allow cake to cool in pan for 30 minutes.
- Loosen sides of cake by running a sharp knife around outer edges.
- Cover cake with cake plate, carefully invert and remove pan, nudging removable bottom insert gently, if necessary.
- Cool completely before cutting.
walnuts, butter, breadcrumb, brown sugar, cinnamon, salt, orange zest, flour, baking powder, salt, butter, sugar, orange zest, eggs, milk, orange juice
Taken from www.food.com/recipe/golden-orange-crunch-cake-115190 (may not work)