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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This is an old family favorite. Love the zip the pineapple gives to the cake. Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable oil |
2 cups flour |
2 teaspoons cinnamon |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
1 (8 1/4 ounce) can crushed pineapple (well drained) |
1 cup finely chopped walnuts |
2 teaspoons pure vanilla extract |
2 cups raw grated zucchini (squeezed in a paper towel) |
1 cup confectioners' sugar |
1 tablespoon milk |
Directions:
1. Grease and flour a 10 inch tube pan.
2. Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
3. Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
4. Stir in pineapple, nuts, vanilla and zucchini.
5. Pour batter into pan.
6. Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
7. Invert on a cake rack to cook completely.
8. Glaze: 1 c.
9. conf.
10. sugar and 1 tbls.
11. milk.
12. mix well and pour over cooled cake.
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