Zucchini Bundt Cake With Orange Glaze Recipe 465 Food

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees.
• Grate zucchini and then squeeze dry in a kitchen towel to remove excess water. Measure out three cups.
• Grease a 6-cup bundt pan and lightly flour. (Make sure to tap out excess flour.)
• Whisk together flour, baking powder, and cinnamon. Set aside.
• Stir together eggs and sugar. Gradually mix in melted butter, zucchini, orange zest and juice.
• Stir in flour mixture just until combined. Pour into prepared pan.
• Bake 55-65 minutes or until a toothpick inserted into the cake comes out clean.
• Let cake cool on a wire rack for 10-15 minutes before inverting the cake pan and turning it out onto a wire rack. Let cool for an additional 30 minutes before glazing.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

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.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325°F. 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 2 1/2 cups of zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. 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. Cook's Tip: Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

ZUCCHINI CHOCOLATE ORANGE CAKE

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.

ORANGE ZUCCHINI CAKE

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.

ZUCCHINI BUNDT CAKE

Steps:

• Combine first 7 ingredients.
• Add zucchini& nuts& toss lightly.
• In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
• Add crumbs& zucchine mixture; beat& blend well.
• Pour into a greased 10" bundt pan or a large tube pan.
• Bake at 300 for 1 hour and 10 minutes or until cake tests done.
• Remove from pan; cool and glaze.
• Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
• Drizzle over cooled cake.

FUDGY ORANGE ZUCCHINI CAKE WITH ORANGE GLAZE

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.

ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE

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.

ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE

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.