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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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The addition of orange makes this zucchini cake a bit different. Recipe came out of the food section of a newspaper in the 1970's Ingredients:
1 cup butter or 1 cup margarine, softened |
1 tablespoon grated orange rind |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
2 cups brown sugar, packed |
4 eggs |
3 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/3 cup orange juice |
1 cup zucchini, unpeeled and shredded |
1 1/2 cups confectioners' sugar |
1/2 teaspoon vanilla |
2 -3 tablespoons milk |
1 teaspoon grated orange rind |
1 tablespoon butter, softened |
Directions:
1. -Cake-.
2. Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
3. Beat in eggs, one at a time.
4. Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
5. Stir in zucchini.
6. Pour into greased and floured 10-inch tube pan.
7. Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
8. Cool in pan 10 minutes, then remove from pan and cool completely.
9. -Glaze-.
10. Beat ingredients together until smooth.
11. Spread on top of cooled cake.
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