Spicy pineapple zucchini cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Eggs |
| 1 | cup | Oil, salad |
| 2 | cups | Sugar |
| 2 | teaspoons | Vanilla |
| 2 | cups | Zucchini, grated |
| 8 | ounces | Pineapple, crushed, drained |
| 3 | cups | Flour |
| 3 | ounces | Cream cheese |
| ½ | teaspoon | Almond flavoring |
| 4 | tablespoons | Margarine |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Ground nutmeg |
| 1 | cup | Walnuts |
| 1 | cup | Currents or raisins |
| ¼ | teaspoon | Lemon flavoring |
| 8 | ounces | Powdered sugar |
Directions
CREAM CHEESE FROSTING
Beat eggs to blend, add oil, sugar and vanilla.
Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting.
~------------------------------------------------------ ~------------------ FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN