FUDGY ORANGE ZUCCHINI CAKE
FOR THE CAKE:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
Orange Glaze (recipe follows)
Orange mint sprigs (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour a Bundt cake pan.
Sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon together and set aside.
In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla, and milk to the butter mixture.
Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts, if using. Pour into prepared pan.
Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
ORANGE GLAZE
1 1/4 cups sifted confectioners' sugar
1/4 cup fresh orange juice
1 teaspoon vanilla
Mix together in a bowl the confectioner's sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.
Makes 10 servings
Source: The City Gardener's Cookbook by Seattle's P-Patches and Donna Pierce
FOR THE CAKE:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
Orange Glaze (recipe follows)
Orange mint sprigs (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour a Bundt cake pan.
Sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon together and set aside.
In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla, and milk to the butter mixture.
Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts, if using. Pour into prepared pan.
Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
ORANGE GLAZE
1 1/4 cups sifted confectioners' sugar
1/4 cup fresh orange juice
1 teaspoon vanilla
Mix together in a bowl the confectioner's sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.
Makes 10 servings
Source: The City Gardener's Cookbook by Seattle's P-Patches and Donna Pierce
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