Early American Graham Cracker Cake

INGREDIENTS

INSTRUCTIONS

INGREDIENTS
EQUIPMENT
How to Make:  Preheat the oven to 375 degrees.  Cruch the graham crackers
with hands until you have 1 3/4 cups coarse crumbs about the size of bread
crumbs. Put the cracker crumbs into the mixing bowl with the flour, baking,
and sugar.  Stir with the spoon until they are combined. Chop the almonds
and walnuts into small pieces. Add the soft butter, eggs, milk, vanilla and
chopped nuts to the dry ingredients. Stir the mixture well. Then beat the
batter until it is well blended. Grease the cake pan with the butter.
Sprinkle with the tablespoon of flour and shake the pan until bottom is
evenly coated. Shake out an extra flour. Bake the cake for 45 minutes. Test
with a toothpick for doneness. Remove the from the oven let it cool
slightly. Cut it into squares and serve warm.
Topping:  You might want to sprinkle powdered sugar or spread whipped cream
on top.
STORY:  Thanks to Dr. Sylvester Graham, you can bake this crunchy cake from
crackers named after him. Graham, who lived in the early 1800's insisted
that whole wheat flour was far more healthy then white flour. In those
days, it was.  Whole wheat flour was made by grinding the whole grain of
wheat.  For white flour, only the soft inside of the grain was used. The
outer layers, rich with vitamins and minerals, were left out. Today, white
flour is "enriched" with the need vitamins and minerals. But whole wheat is
still naturally healthy. So are the graham crackers, made from this flour.
Use them for this one-bowl cake. It's all American.
Source: Many Hands Cooking, An International Cookbook for Girls and Boys,
for UNICEF(1974) by Terry Touff Cooper and Marilyn Ratner. Brought to you
and yours via Nancy O'brion and her Meal Master

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