Orange Almond Zucchini Bundt Cake

Be prepared for the yummiest way to use the excess zucchini in your garden. This cake is moist and has an excellent flavor.

Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
3 eggs
1/2 cup vegetable oil
1 1/3 cups sugar
1/2 cup orange juice
1 teaspoon almond extract
1 1/2 cups shredded zucchini
Orange Icing

Heat oven to 350 degrees F.

Mix flour, baking powder, soda, salt cinnamon and cloves.
Shred zucchini with a food processor. I chose yellow zucchini because yellow seemed more cake like to me.



In second bowl, beat eggs, whisk in oil, sugar, juice, extract and zucchini. Mix well.



Add to flour mixture, stirring just to moisten. Pour into greased bundt pan.



Bake 55-60 minutes: cool on rack 10 minutes. I was very excited to use the new silicon bundt I received as a wedding gift. The original recipe said to invert. When I tried to invert, the cake promptly slid right out of the pan. I do not recommend inverting for this recipe.




Orange Icing:
2 tablespoons butter or margarine
3 cups confectioners' sugar
1/4 cup orange juice
2 teaspoons lemon juice
Sliced almonds (I bought slivered almonds and regretted not get pretty sliced ones)


In small bowl beat together butter, confectioners' sugar, orange juice and lemon juice until well blended.


Spoon the glaze over the top of the cake and allow it to drip down the sides.


If you want to wrap the finished cake with sliced almonds.





You may want to use another type of pan. Here are the baking times I found:
one 13 x 9 x2-inch baking pan - bake 35-40 minutes.
two 9-inch square pans - bake about 35 minutes
two 8 x 4 x 2 1/2 inch loaf pans - bake about 45 minutes
24 cupcakes - bake 20-25 minutes