 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
I CAME UP WITH this recipe one year to accommodate our plentiful zucchini crop. I used a carrot cake recipe and experimented until I got it right. It's a lovely cake with a tangy orange flavor - and the cream cheese frosting is a must. -Anne MacDonald, Alma, Quebec Ingredients:
1/2 cup golden raisins |
1 cup boiling water |
3/4 cup sugar |
1/2 cup vegetable oil |
2 eggs |
1/2 cup all-bran cereal |
1-1/2 teaspoons grated orange peel |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 cup thinly shredded zucchini |
frosting: |
1 package (3 ounces) cream cheese, softened |
1 tablespoon butter, softened |
1 teaspoon grated orange peel |
1-1/2 cups confectioners' sugar |
1/2 to 1 teaspoon water |
Directions:
1. Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange peel and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11-in. x 7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
2. In a bowl, beat cream cheese, butter and orange peel until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers. Yield: 8-10 servings.
|
|