Zucchini pineapple cake
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | cups | Sugar |
| 1 | cup | Oil |
| 2 | teaspoons | Vanilla |
| 3 | cups | Floup |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1½ | cup | Zucchini; grated, unpeeled |
| 8 | ounces | Pineapple, crushed; drained |
| ½ | cup | Raisins |
| 1 | cup | Pecans; chopped |
| 1 | pack | Instant vanilla pudding |
| Source: Austin American-Statesman, June 26, 1991 | ||
Directions
Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift the flour, soda, salt, baking powder, cinnamon, and nutmeg together. Combine with the egg mixture; stir in the zucchini, pineapple, raisins, pecans, and pudding. Pour into two greased and floured 9"x5"x3" loaf pans. Bake one hour or until a toothpick inserted in the center comes out clean. This cake can also be baked in a large tube pan at 325 F.
for about 1-
½ hours.