Mango Orange Cake Recipe Recipe For Zucchini

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ORANGE ZUCCHINI CAKE



Orange Zucchini Cake image

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

1/2 cup golden raisins
1 cup boiling water
3/4 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup All-Bran cereal
1-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 cup 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:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon grated orange zest
1-1/2 cups confectioners' sugar
1/2 to 1 teaspoon water

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



Orange Zucchini Cake image

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

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

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



Orange Zucchini Cake image

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup raisin bran cereal
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup chopped nuts

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



Fudgy Orange-Zucchini Cake with Orange Glaze image

Categories     Cake     Chocolate     Citrus     Egg     Nut     Vegetable     Dessert     Bake     Orange     Zucchini     Party

Number Of Ingredients 19

2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon 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
calendula blossoms and petals, tuberous begonia blossoms, or orange mint sprigs, for garnish
Orange Glaze
1 1/4 cups sifted confectioner' sugar
1/4 cup fresh orange juice
1 teaspoon vanilla

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



Orange Zucchini Cake image

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

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1/2 cup vegetable oil (or canola oil)
2 eggs
1/2 cup all-bran cereal
1 1/2 teaspoons orange peel, grated
1 teaspoon vanilla
1 cup zucchini, grated
1/2 cup nuts, chopped (I like pecans)

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



Zucchini Bundt Cake with Orange Glaze image

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

1 1/2 sticks unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
Coarse salt
2 medium zucchini (about 8 ounces each)
3 large eggs
1 1/2 cups sugar
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Orange Glaze
Candied Zucchini Strips, optional

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



Mango Cake image

A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Jacqui

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon baking soda
⅔ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
½ cup chopped walnuts

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



Mango-Orange Mousse Cake image

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

1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons unsalted butter, melted
1/4 cup orange liqueur
1 package unflavored gelatin
2 1/2 lbs large ripe mangoes, peeled,pitted,chopped
1/2 cup sugar
1 cup chilled whipping cream
1 cup chilled whipping cream
1 tablespoon powdered sugar
1 1/2 teaspoons orange liqueur
1 1/2 cups sliced almonds, toasted
1 ripe mango, , peeled,pitted,sliced

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



Zucchini Chocolate Cake with Orange Glaze image

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

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup fat-free milk
3 cups shredded zucchini
1/2 cup chopped walnuts
1 tablespoon grated orange zest
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract

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



Zucchini Chocolate Orange Cake image

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

2 1/2 cups all-purpose 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 white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

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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