| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Oil, salad |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 2 |
c |
Zucchini, grated |
| 8 |
oz |
Pineapple, crushed, drained |
| 3 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 1/2 |
ts |
Cinnamon |
| 3/4 |
ts |
Ground nutmeg |
| 1 |
c |
Walnuts |
| 1 |
c |
Currents or raisins |
| 3 |
oz |
Cream cheese |
| 1/2 |
ts |
Almond flavoring |
| 4 |
tb |
Margarine |
| 1/4 |
ts |
Lemon flavoring |
| 8 |
oz |
Powdered sugar |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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