4 ea Eggs
1 c Oil, salad
2 c Sugar
2 t Vanilla
2 c Zucchini, grated
8 oz Pineapple, crushed, drained
3 c Flour
2 t Baking soda
1 t Salt
1 t Baking powder
1 1/2 t Cinnamon
3/4 t Ground nutmeg
1 c Walnuts
1 c Currents or raisins
—————————CREAM CHEESE FROSTING————————— 3 oz Cream cheese
1/2 t Almond flavoring
4 T Margarine
1/4 t 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 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. THE ANDERSONS’ FOOD GARDEN