Ingredients
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1 1/3
-
3
-
3
-
1 1/2
-
1 1/2
-
1 1/2
-
3
-
2/3
-
1
-
1 1/2
-
1
-
1
-
-
-
Directions
Italian Dessert, Cooks com website is where I found this recipe for zucchini cake This recipe will be included in the Zaar World Tour 2005 swap , Following the directions, the cake was tasty but very dry If I made it again I would add some kind of liquid to it , This cake was moist and tasty, but I may add more spice next time (extra cinnamon, and perhaps nutmeg or allspice) Also would be good with orange zest or lemon zest I think I would cut down amount of oil next time I don’t think, with 3 eggs and zuchinni for moisture, that much is needed The only sub I made was dried cherries for raisins, which worked well Served with a dollop of lemon non-fat yogurt, instead of whipped cream
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Steps
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1
Done
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Preheat Oven to 350 Degrees and Generously Butter a 10 X 4 1/4 Inch Tube Pan. in a Large Bowl Beat Eggs Well, Stir in Sugar and Blend in Oil. Beat 1 Minute, Add Zucchini, Mix Well. |
|
2
Done
|
in Medium Mixing Bowl, Sift Together Flour, Baking Soda, Baking Powder, Cinnamon and Salt. Fold This Into Zucchini Mixture, Stir in Nuts and Raisins. Turn Batter Into Well Buttered Tube Pan. |
|
3
Done
|
Bake 1 Hour or Until Toothpick Inserted Near Center Comes Out Clean. Let Cool About 20 Minutes. Invert Cake Onto Dessert Platter and Serve With Whipped Cream. |
