Time 1h10m Yield 16 servings. Number Of Ingredients 19 Steps:
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla., Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest., Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Time 55m Yield 8-10 servings. Number Of Ingredients 21 Steps:
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 zest and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11x7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and orange zest until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.
Number Of Ingredients 19 Steps:
Preheat oven to 350°F. Sift the flour, cocoa, 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. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack. To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.
Time 1h40m Yield Makes one 8-inch cake Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.) Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.
Time 1h20m Yield 1 Bundt Cake, 16-18 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350°F. Sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt; set aside. In a large bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla to the butter mixture. Stir in dry ingredients and mix until blended. Fold in zucchini, orange zest and nuts. Pour into a greased and floured bundt pan. Bake 50-60 minutes. Allow cake to cool for 15 minutes before turning out onto a rack. To make glaze, whisk together the powdered sugar, orange juice and vanilla. Drizzle over warm cake.
Time 1h40m Yield 12 Number Of Ingredients 17 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired. Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes. In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.
Time 1h25m Yield 16 serving(s) Number Of Ingredients 17 Steps:
——–Cake——-. Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy. Beat in eggs, one at a time. Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice. Stir in zucchini. Pour into greased and floured 10-inch tube pan. Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool completely. ——–Glaze——–. Beat ingredients together until smooth. Spread on top of cooled cake.
Time 5m Yield Makes 3â„4 cup (enough for one 8-inch cake) Number Of Ingredients 4 Steps:
Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.
