Monday, June 20, 2011

Pineapple Zucchini Spice Cake

4 eggs
1 Cup Oil
1 Cup Sucanat (or brown sugar)
1/2 Cup White sugar (or more Sucanat)
2 tea. Vanilla

2 Cups grated Zucchini (or yellow squash)
8 oz of Pineapple, crushed & drained

1 Cup chopped/ground Nuts
1 Cup Raisins

3 Cups Flour
1 tea. Baking powder
2 tea. Baking soda
1 tea. Salt
1-1/2 tea. Cinnamon
3/4 tea. Nutmeg

Heat oven to 350. With and electric mixer beat eggs to blend, add oil, sweetener, and vanilla.
Continue beating until tick and foamy. Stir in Pineapple & Zucchini, then add your nuts & raisins.
Mix remaining ingredients in a separate bowl.
Stir dry mixture into the Zucchini mixture just until blended.

Spoon batter into a greased Bundt pan. Bake 50-60 minutes, until skewer/toothpick inserted in center comes out clean. Cool 15 minutes in pan. (A 9x13 pan bakes at about 30min.)

~Happy Eating!

P.S. You don't need to frost this cake, but Cream Cheese frosting is really good- especially if you put some pineapple juice in it, or even some pineapple.

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