Graham Cracker Cake

1-3/4 cups graham cracker crumbs, about 40 crackers
1/3 cup unsifted flour
2 teaspoons baking powder
1 cup sugar
1/3 cup almonds, shelled
1/3 cup walnuts, shelled
1/2 cup soft butter
2 eggs
1 cup milk
1 teaspoon vanilla
2 teaspoons butter
1 tablespoon flour


Preheat the oven to 375-degrees. Crush the graham crackers with hands until you have 1-3/4 cups coarse crumbs about the size of breadcrumbs. 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 extra flour. Bake the cake for 45 minutes. Test with a toothpick for doneness. Remove 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.