Zucchini cake *xwcg89a
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Cloves |
| 3 | Eggs | |
| ½ | cup | Oil |
| 1⅓ | cup | Sugar |
| ½ | cup | Orange juice |
| 1 | teaspoon | Almond extract |
| 1½ | cup | Shredded zucchini |
| Orange icing | ||
Directions
In large bowl mix flour, baking powder, soda, salt, cinnamon and cloves. Set aside. With wisk, beat eggs. Stir in oil, sugar, juice, extract and zucchini. Mix well. Add in flour mixture, stirring just to moisten. Pour into greased pan or pans. Bake in preheated 350F oven.
Tube cake = 55-60 minutes 1 - 15x9x2 pan = 35-40 minutes 4 loaf pans, 6x3 foil loaf pans = 40 minutes 24 cupcakes = 20-25 minutes
ORANGE ICING: In small bowl beat together until blended: 2 T softened butter, 3 cups confectioner sugar, ¼ c OJ, and 1 tsp lemon juice.