ORANGE BRUNCH CAKE

Cake:

6-oz can frozen orange juice

2 c. flour

1 c. sugar

1 tsp. baking soda

1 tsp. salt

¼ lb. butter or margarine

½ c. milk

2 eggs

⅓ cup chopped nuts

Topping:

⅓ c. sugar

¼ c. chopped nuts

1 tsp. cinnamon

In a bowl, combine ½ cup orange juice concentrate with flour, sugar, baking soda, salt, butter, milk, and eggs. Pour into blender and blend at low speed for 30 seconds. Beat 3 minutes at medium speed. Fold in nuts. Pour into greased and floured 9” x 13” baking pan. Bake at 350° for 30-40 minutes. Drizzle remaining orange juice concentrate over warm cake.

To prepare topping combine all ingredients and sprinkle over cake. Serve warm with coffee.