This dense orange cake, drizzled with orange glaze, is always a favorite at the annual P-Patch harvest banquet.
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
The City Gardener's Cook Book
The P-Patch Cookbook Committee
The P-Patch Cookbook Committee
