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.
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|Date:||Sep 1, 1984|
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