Courgette and Orange Cake Recipe

225 g/8 oz/1 cup butter or margarine, softened
450 g/1 lb/2 cups soft brown sugar
4 eggs, lightly beaten
275 g/10 oz/2.5 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder

2.5 ml/0.5 tsp salt
5 ml/1 tsp ground cinnamon

2.5 ml/0.5 tsp grated nutmeg

A pinch of ground cloves
Grated rind and juice of 1 orange

225 g/8 oz/2 cups courgettes (zucchini), grated

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder, salt and spices alternately with the orange rind and juice. Stir in the courgettes. Spoon into a greased and lined 25 cm/10 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden brown and springy to the touch. If the top begins to over-brown towards the end of baking, cover with greaseproof (waxed) paper.