Spicy Pineapple Zucchini Cake

Recipe Ingredients

		Cake
4		Eggs
1 cup	237ml	Oil - salad
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Vanilla
2 cups	474ml	Zucchini - grated
8 oz	227g	Pineapple - crushed, drained
3 cups	187g / 6.6oz	Flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Baking powder
1 1/2 teaspoons	7.5ml	Cinnamon
3/4 teaspoon	3.8ml	Ground nutmeg
1 cup	237ml	Walnuts
1 cup	160g / 5.6oz	Raisins
		Cream Cheese Frosting
3 oz	85g	Cream cheese
1/2 teaspoon	2.5ml	Almond flavoring
4 tablespoons	60ml	Margarine
1/4 teaspoon	1.3ml	Lemon flavoring
8 oz	227g	Powdered sugar

Recipe Instructions

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 separate bowl. Stir dry mixture gently into zucchini mixture just until blended.

Bake in preheated oven at 350F for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting.

Source:
Molly Sherman "The Passover Feast II"

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