Orange Almond Zucchini Bundt Cake

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 granulated 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.

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 pan or pans (see below). Bake as per pan guidelines below. Glaze with Orange Icing (it should be fairly thin) when cool.

Your choice of:

1 heavily greased tube pan - bake 55-60 minutes: cool on rack 10 minutes, then invert on rack and cool thoroughly.

one 13 x 9 x 2-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

Orange Icing:
2 tablespoons butter or margarine
3 cups confectioners' sugar
1/4 cup orange juice
2 teaspoons lemon juice
Chopped nuts (optional)

In small bowl beat together butter, confectioners' sugar, orange juice and lemon juice until well blended. If you want to wrap the finished cake, loaves or cupcakes, sprinkle with chopped nuts after icing to keep it from sticking.