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.
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 GLAZE FOR ZUCCHINI BUNDT CAKE
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
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.
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
ORANGE POPPY SEED ZUCCHINI CAKE
A wonderful burst of citrus in a quick bread that takes no time at all to make! Rich batter fills an entire 8 x 12 pan and uses up that wonderful garden zucchini that is overflowing gardens in the fall. Delicious with or without glaze! Freezes extremely well!
Provided by Ginny Maziarka
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 14
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
- Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl.
- Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
- Mix confectioners' sugar and orange juice together in a small bowl to make glaze.
- Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 68.8 g, Cholesterol 39.9 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 287.3 mg, Sugar 39 g
ORANGE CHIFFON CAKE WITH ORANGE GLAZE
I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl blend together the flour with sugar, baking powder and salt.
- Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
- In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
- Using a spatula gently fold in the egg whites into the flour/sugar mixture.
- Pour the batter into tube pan.
- Bake for about 50-60 minutes or until cake tests done.
- Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
- Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
- To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.
Nutrition Facts : Calories 433.8, Fat 13.7, SaturatedFat 2.8, Cholesterol 115.2, Sodium 348.4, Carbohydrate 73, Fiber 0.7, Sugar 55.5, Protein 5.8
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 :
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 GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
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).
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