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Carrot-zucchini cake.

Carrot-Zucchini Cake Vegetables add flavor, moistness. 3 cups all-purpose flour 2 cups sugar 1-1/2 cups chopped walnuts 1-1/2 teaspoon each baking powder and baking soda 1/2 teaspoon salt 2 cans (8 oz. each) crushed pineapple 1 cup each coarsely shredded carrots, coarsely shredded zucchini, and salad oil 4 eggs 2 teaspoons vanilla glaze (recipe follows)

Mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt. Drain pineapple; reserve juice for glaze. Beat pineapple, carrots, zucchini, oil, eggs, and vanilla; add to flour mixture, stirring until evenly moistened. Spoon batter into a well-greased 10-inch or 12-cup plain or decorative tube pan. Bake in a 350[deg.] oven until a wooden skewer inserted in ceter comes out clean, about 1 hour. Cool 15 minutes in pan. Loosen edges; invert from pan; let cool. Drizzle with glaze. Serves 12.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Sep 1, 1984
Previous Article:Old-fashioned corn fritters.
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