4 Eggs
1 c Oil, Salad
2 c Sugar
2 ts Vanilla
2 c Zucchini, Grated
8 oz Pineapple, Crushed, Drained
3 c Flour
2 ts Baking Soda
1 ts Salt
1 ts Baking Powder
1 1/2 ts Cinnamon
3/4 ts Ground Nutmeg
1 c Walnuts
1 c Currants Or Raisins
-CREAM CHEESE FROSTING-
3 oz Cream Cheese
1/2 ts Almond Flavoring
4 tb Margarine
1/4 ts 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?F 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.
Yields
12