Spicy Pineapple Zucchini Cakecakes 4 each eggs 1 cup oil, salad 2 cup sugar 2 teaspoon vanilla 2 cup zucchini, grated 8 oz pineapple, crushed, drained 3 cup flour 2 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 1/2 teaspoon cinnamon 3/4 teaspoon ground nutmeg 1 cup walnuts 1 cup currents or raisins ----CREAM CHEESE FROSTING---- 3 oz cream cheese 1/2 teaspoon almond flavoring 4 tablespoon margarine 1/4 teaspoon 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. |
