Spicy Pineapple Zucchini Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 each: Eggs,
1 cup: Oil, salad
2 cup: Sugar,
2 tsp: Vanilla,
2 cup: Zucchini, grated
8 ounce: Pineapple, crushed, drained
3 cup: Flour,
2 tsp: Baking soda,
1 tsp: Salt,
1 tsp: Baking powder,
1 1/2 tsp: Cinnamon,
3/4 tsp: Ground nutmeg,
1 cup: Walnuts,
1 cup: Currents or raisins,
CREAM CHEESE FROSTING
3 ounce: Cream cheese,
1/2 tsp: Almond flavoring,
4 tbsp: Margarine,
1/4 tsp: Lemon flavoring,
8 ounce: Powdered sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp