Zucchini Pineapple Cake
SOURCE: PeakMarket.com Metric Ingredient Imperial 4 eggs 4 250 ml white sugar 1 cup 250 ml vegetable oil 1 cup 500 ml all purpose flour 2 cup 7 ml baking powder 1 1/2 tsp 5 ml salt 1 tsp 10 ml cinnamon 2 tsp 500 ml zucchini, grated 2 cup 375 ml pineapple, finely diced 1 1/2 cup 250 ml raisins 1 cup 250 ml almonds, slivered 1 cup - CREAM CHEESE FROSTING - 250 g cream cheese, softened 8 oz 175 ml butter, softened 3/4 cup 8 ml vanilla extract 1 1/2 tsp 1 L icing sugar, sifted 4 cup In a large bowl; beat eggs until very light and frothy. Add sugar gradually, beating until very light. Gradually whip in oil. Sift together flour with baking powder, salt and cinnamon. Slowly add to egg mixture. Stir in zucchini, pineapple, raisins and nuts. Pour into greased 9 inch (22 cm) springform pan. Bake in preheated 350 F (180 C) oven for 60 to 70 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 to 15 minutes before removing. Turn cake out and cool completely. Frost with Cream Cheese Frosting. FROSTING: Beat cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in icing sugar until smooth. Serves 6 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
