ORANGE ZUCCHINI CAKE
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
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts :
ORANGE ZUCCHINI CAKE
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
Provided by Donna M.
Categories Breads
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.
ORANGE ZUCCHINI CAKE
Number Of Ingredients 14
Steps:
- 1. Combine flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.2. In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in KELLOGG'S Raisin Bran cereal, orange peel, vanilla, zucchini and nuts. Add flour mixture, mixing until thoroughly combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.3. Bake at 350°F for 35 minutes or until tests done. Cool completely. Serve sprinkled with powdered sugar, if desired.
Nutrition Facts : Nutritional Facts Serves
FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE
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.
ORANGE ZUCCHINI CAKE
I got this recipe from one of the ladies I used to work with long ago (sorry, can't remember who). I like the idea of using All-Bran in the recipe, to make the cake somewhat healthier. Of course, I undo all the "healthy goodness", when I ice this cake with cream cheese frosting!
Provided by Sweet PQ
Categories Dessert
Time 30m
Yield 1 11" x 7" cake
Number Of Ingredients 14
Steps:
- Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
- Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
- In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
- Bake @ 325* for 20-25 minutes (check for doneness with toothpick).
- Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).
ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
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.
MANGO CAKE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
- Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
- Bake for 40 to 50 minutes, or until done.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 32.7 g, Cholesterol 58.9 mg, Fat 14.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 211.3 mg, Sugar 20 g
MANGO-ORANGE MOUSSE CAKE
When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- For cake-----------------.
- Position rack in center of oven and preheat to 400°F.
- Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of cake pans with waxed paper.
- Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl.
- Using electric mixer, beat eggs and yolks in large bowl until frothy.
- Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
- Fold in flour mixture.
- Fold 1 heaping tablespoon batter into melted butter.
- Fold butter mixture back into batter.
- Divide batter between prepared pans.
- Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
- Cool cakes completely in pans on rack.
- For Mousse---------------------.
- Pour liqueur into small bowl; sprinkle gelatin over.
- Let gelatin soften 10 minutes.
- Puree mangoes in processor.
- Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
- Add sugar to mango puree in processor and blend well.
- Set bowl of gelatin in saucepan of simmering water.
- Stir until gelatin dissolves.
- Add gelatin mixture to mango in processor and blend.
- Whip cream in large bowl to soft peaks.
- Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Spread mango mousse over cake.
- Place second cake layer atop mousse.
- Press lightly.
- Wrap tightly with plastic and refrigerate at least 4 hours.
- (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
- Whip cream until soft peaks form.
- Add sugar and liqueur and beat until firm peaks form.
- Release pan sides.
- Transfer cake to platter.
- Frost top and sides of cake with whipped cream mixture.
- Press almonds onto sides.
- Garnish top with mango slices.
- Brush mango with reserved puree.
ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE
This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. -Barbara Worrel, Granbury, Texas
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts :
ZUCCHINI CHOCOLATE ORANGE CAKE
Awesome cake of Mexican Origin. Very moist because it's chock full of zucchini, and it has the most delicious glaze on top. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- To make the cake:.
- Preheat oven to 350 degrees F.
- Grease and flour Bundt pan.
- In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
- Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
- Pour into a greased and floured Bundt cake pan.
- Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
- Allow to cool.
- To make the glaze:.
- In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.
Nutrition Facts : Calories 482.6, Fat 20.3, SaturatedFat 8.9, Cholesterol 78.4, Sodium 555.5, Carbohydrate 71.8, Fiber 3, Sugar 47.3, Protein 7.3
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