Spicy Pineapple Zucchini Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is an adopted recipe. I will post an intro after I make it. Ingredients:
4 eggs |
1 cup oil, salad |
2 cups sugar |
2 teaspoons vanilla |
2 cups zucchini, grated |
8 ounces pineapple, crushed, drained |
3 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
3/4 teaspoon nutmeg, ground |
1 cup walnuts |
1 cup currants or 1 cup raisins |
3 ounces cream cheese |
1/2 teaspoon almond flavoring |
4 tablespoons margarine |
1/4 teaspoon lemon flavoring |
8 ounces powdered sugar |
Directions:
1. Beat eggs to blend, add oil, sugar and vanilla.
2. Continue beating until thick and foamy.
3. Stir in zucchini and pineapple.
4. Mix remaining ingredients in a seperate bowl.
5. Stir dry mixture gently into zucchini mixture just until blended.
6. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
7. Dust finished cake with powdered sugar or top with cream cheese frosting.
8. FROSTING:
9. Cream ingredients, beating until smooth.
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