Recipe number 71268 is

Zucchini Pineapple Cake

The ingredients are:
3 Eggs 2 cup Sugar 1 cup Oil 2 tsp Vanilla 3 cup Floup 2 tsp Baking soda 1 tsp Salt 1/2 tsp Baking powder 1 1/2 tsp Cinnamon 1 tsp Nutmeg 1 1/2 cup Zucchini, grated, unpeeled 8 oz Pineapple, crushed, drained 1/2 cup Raisins 1 cup Pecans, chopped 1 package Instant vanilla pudding

The recipe yield is:
2 Loaves

Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift the flour, soda, salt, baking powder, cinnamon, and nutmeg together. Combine with the egg mixture; stir in the zucchini, pineapple, raisins, pecans, and pudding. Pour into two greased and floured 9"x5"x3" loaf pans. Bake one hour or until a toothpick inserted in the center comes out clean. This cake can also be baked in a large tube pan at 325 F. for about 1- 1/2 hours. Source: Austin American-Statesman, June 26, 1991

Cakes; Vegetables

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