Orange Butter Cake

2 cups all purpose flour

1 cup graham cracker crumbs

1 cup light brown sugar -- firmly packed

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup butter -- softened

1 tablespoon grated orange peel

1 cup fresh orange juice

3 large eggs -- lightly beaten

Tropical Cheese Spread -- optional

* Combine first 12 ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended. Beat at high speed 3 minutes. Pour batter in to two greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans.

* Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let co ol completely on wire racks. Frost with Tropical Cheese Spread, if desired.

Tropical Cheese Spread

1 cup chopped dried mixed fruit 3/4 cup water 2 tablespoons Grand Marnier or other orange-flavored liqueur 2 (8-ounce) packages cream cheese, softened 1/2 cup orange marmalade

* Combine first 3 ingredients in a small saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 8 minutes or until fruit is soft. Drain well.

* Beat cream cheese at medium speed with electric mixer until creamy; add marm alade, and beat until blended. Fold in fruit.