4 ea 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
CREAM CHEESE FROSTING
3 oz Cream cheese
1/2 ts Almond flavoring
4 tb Margarine
1/4 ts Lemon flavoring
8 oz Powdered sugar
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
Yields
12 Servings