Title: Spicy Pineapple Zucchini Cake
Categories: Cake Dessert
Yield: 12 Servings
| 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 |
| 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.
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FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD
GARDEN