Zucchini Cake
From sunny 16 years agoIngredients
- 1/2 cup golden raisins shopping list
- 1 cup boiling water shopping list
- 3/4 cup sugar shopping list
- 1/2 cup vegetable oil shopping list
- 2 eggs shopping list
- 1/2 cup all-bran cereal shopping list
- 1-1/2 teaspoons grated orange peel shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/4 teaspoon salt shopping list
- 1 cup thinly shredded zucchini shopping list
- FROSTING: shopping list
- 1 package (3 ounces) cream cheese, softened shopping list
- 1 tablespoon butter, softened shopping list
- 1 teaspoon grated orange peel shopping list
- 1-1/2 cups confectioners' sugar shopping list
- 1/2 to 1 teaspoon water shopping list
How to make it
- Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside. In a mixing bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange peel and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
- In a mixing bowl, beat cream cheese, butter and orange peel until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake.
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