2 c. all purpose flour
1 tbsp. grated orange peel
1 c. (14 squares) graham cracker crumbs
3 eggs
1 c. firmly packed brown sugar
1 c. chopped nuts
1/2 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 c. butter, softened
1 c. orange juice

GLAZE:

2 tbsp. brown sugar
5 tsp. milk
1 tbsp. butter
3/4 c. powdered sugar
1/4 c. chopped nuts

Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10" tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan. Bake at 350 degrees for 40 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.

In small saucepan over low heat, combine 2 tablespoons brown sugar, milk and 1 tablespoon butter, heat just until sugar is dissolved, stirring constantly. Remove from heat, stir in powdered sugar; blend until smooth. Drizzle over cake; sprinkle with 1/4 cup nuts.