1 1/2 Stick butter
2 c Sugar (I usually reduce this
-to about 1-1/2 cups)
3 Eggs
2 ts Vanilla extract
1 tb Grated orange zest
2 c Grated raw zucchini
2 3/4 c All-purpose flour
1/2 c Unsweetened cocoa
2 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 c Milk
1 c Chopped walnuts (I omit
-these; being allergic to
-most nuts; and it still
COFFEE FROSTING
-tastes great)
3/4 c Sugar
1/2 ts Cream of tartar
1 pn Salt
2 Egg whites
1/4 c Cold water
1/2 ts Powdered instant coffee
2 ts Vanilla extract
From: marple@cs.ubc.ca (Kirk Marple)
Date: 9 Sep 1993 19:08:08 -0700
This is a wonderful recipe from the Fanny Farmer Baking Book — something
we have at least once a month or so! Laura laura@marple.home.cs.ubc.ca
Preheat oven to 350 F. Grease and flour two 9 inch round pans or a 10 inch
tube (or bundt) pan.
Cream the butter and slowly add the sugar, beating until smooth. Beat in
the eggs and mix thoroughly. Add vanilla, orange zest and zucchini and
blend well. The batter make look curdled at this point, but it will become
smooth later.
Sift together the remaining dry ingredients and add to the zucchini mixture
along with the milk. Beat thoroughly, then stir in the walnuts.
Pour into pan(s) and bake layer cakes for 35-40 minutes, the tube cake for
an hour, or until a knife inserted into the centre comes out clean. Remove
from oven, let cool, and either sprinkle with confectioners sugar (that is
all we do, since it is very moist as it) or frost with Coffee Frosting (I
haven’t tried this, but the recipe is as follows, from the same cookbook).
Coffee Frosting: Combine the first five ingredients in the top of a double
boiler. Set over simmering water on low heat. Beat for 5-7 minutes, or til
frosting stands in peaks. Remove from hot water, add the instant coffee,
and continue beating until it forms soft, billowy peaks. Beat in the
vanilla. There will be enough to frost an 8 or 9 inch two layer cake or a
9-10 inch tube cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings