Orange Zucchini Cake

Name: Orange Zucchini Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters All-Bran cereal; 1 teaspoon baking powder; 1 teaspoons baking soda; 1 Tbsp butter, softened; 355 milliliters confectioners sugar; 85 grams package cream cheese, softened; 2 eggs; 237 milliliters all-purpose flour; 118 milliliters golden raisins; 1 teaspoon ground cinnamon; 1 teaspoons ground nutmeg; 1 teaspoon grated orange peel; 0 teaspoons salt; 177 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters vegetable oil; 1 teaspoons water; 237 milliliters thinly shredded zucchini

You can never have too many dessert recipes, so give Orange Zucchini Cake a try. One serving contains 280 calories, 4g of protein, and 8g of fat. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires water, vanillan extract, ground cinnamon, and golden raisins. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Orange Zucchini Cake, Zucchini Bundt Cake with Orange Glaze, and Zucchini Bundt Cake with Orange Glaze.

Instructions

Place raisins and water in a bowl; let stand for 5 minutes.

Ingredients you will need

Raisins

Water

Equipment you will use

Bowl

Drain; set raisins aside. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange peel and vanilla.

Ingredients you will need

Orange Zest

Raisins

Vanilla

Cereal

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins.

Ingredients you will need

Zucchini

Raisins

Sugar

Pour into a greased 11-in. x 7-in. baking pan.

Equipment you will use

Baking Pan

Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.

Equipment you will use

Toothpicks

Oven

In a bowl, beat cream cheese, butter and orange peel until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

Ingredients you will need

Cream Cheese

Orange Zest

Butter

Sugar

Water

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

118milliliters

All-Bran cereal 1teaspoon

baking powder 1teaspoons

baking soda 1Tbsp

butter, softened 355milliliters

confectioners' sugar 85grams

package cream cheese, softened 2

eggs 237milliliters

all-purpose flour 118milliliters

golden raisins 1teaspoon

ground cinnamon 1teaspoons

ground nutmeg 1teaspoon

grated orange peel 0teaspoons

salt 177milliliters

sugar 1teaspoon

vanilla extract 118milliliters

vegetable oil 1teaspoons

water 237milliliters

thinly shredded zucchini

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.