Christmas Spice Cake Recipe
1 1/3 C. butter
1 3/4 C. sugar
4 eggs
2 t. real vanilla extract
2 1/4 C. flour
1 T. orange zest
2 t. baking soda
1 1/4 t. ground cinnamon
3/4 t. allspice
1/4 t. ground cloves
1/4 t. freshly grated nutmeg
1 1/2 C. grated zucchini
1 1/2 C. grated carrots
1 C. pecans, medium pieces
1 C. English walnuts, medium pieces
1/4 C. golden raisins
1/4 C. Thompson dark raisins
Orange Icing:
2 C. powdered sugar
water, as needed
1 t. orange extract
Preheat oven to 325� F.
Using a nonstick cooking spray, grease one large or two medium loaf pans. Line with wax paper and grease again.
Cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing thoroughly. Add the vanilla.
Sift the flour, orange zest, baking soda and spices together. Add to the butter
mixture.
Add zucchini and carrots. Mix until just combined.
Stir in nuts and raisins.
Pour batter into the pan or pans and bake 45 minutes to an hour, or until a
toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes before removing from the pan, then cool completely.
Sift the powdered sugar into a bowl. Mix 1 teaspoon water with orange extract.
Add to sugar and mix thoroughly. Add water, if needed, 1/4 teaspoon at a time,
until icing is of a spreadable consistency.
Spread over top of cooled cake.
Serves 12.
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