Spicy pineapple zucchini cake

12 servings

Ingredients

Quantity Ingredient
4 eaches Eggs
1 cup Oil, salad
2 cups Sugar
2 teaspoons Vanilla
2 cups Zucchini, grated
8 ounces Pineapple, crushed, drained
3 cups Flour
3 ounces Cream cheese
½ teaspoon Almond flavoring
4 tablespoons Margarine
2 teaspoons Baking soda
1 teaspoon Salt
1 teaspoon Baking powder
1½ teaspoon Cinnamon
¾ teaspoon Ground nutmeg
1 cup Walnuts
1 cup Currents or raisins
¼ teaspoon Lemon flavoring
8 ounces Powdered sugar

Directions

CREAM CHEESE FROSTING

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

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