Reposted from The Three Sisters Inn
Author: * Moonbeam MorningStar - 140 Posts on this thread out of 405 Posts sitewide.
Date: Jul 15, 2007 - 09:15



This cake is a good sneak for zucchini, since its very moist and the zuke blends in very well with the fruits that are in it. You'd never know you're eating zucchini. Oops, the secret is out!

ZUCCHINI PINEAPPLE CAKE

Shred zucchini until you have 2 cups. Put in colander and gently squeeze out the juice. Let drain for about an hour.

Combine 2 large or 3 small eggs, 1 cup oil, 2 cups sugar and 2 tsp vanilla.

In a separate bowl, sift together 3 cups flour, 1 tsp baking powder, 1 tsp soda, and 1/2 tsp salt. Add to egg mixture to make a stiff batter.

By hand, mix in zucchini and 1 cup crushed pineapple. Add 1/2 cup or more raisins and 1/2 or more nuts. Sometimes I add some grated orange or lemon rind if I have it on hand.

Bake at 325 in geased and floured tube pan for 55 - 85 minutes. Check at 10 minute intervals starting at 55 mins, testing with toothpick or knife for doneness. The cake will be very moist.