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ZUCCHINI
CAKE PAT LASKO
This has taken its place alongside Carrot
Cake as a favorite. Pat introduced me to the art of processor baking.
3/4 c. chopped walnuts
3/4 c. golden raisins
2 c. grated zucchinis (2-3 medium)
3 eggs
I T. vanilla
1 c. sugar
1 c. oil
2 t. baking soda
2 t. cinnamon
1 t. baking powder
1 t. salt
2 c. wholewheat pastry flour
1. Steel Blade: Chop nuts; set aside in large bowl. Place raisins in bowl.
2. Shredding Blade: Cut zucchinis horizontally, shred and add to above.
3. Steel Blade: Process eggs and vanilla. With machine running, add remaining
ingredients to blend only (flour last). Turn off machine as soon as ingredients
are combined.
4. Add batter to ingredients in large bowl.
5. Pour into greased and floured Bundt pan or two 8-inch layer pans or
an oblong (9 x 13). Bake at 325° 50-60 minutes. Invert on cooling
rack.
Frost with Cream Cheese Frosting from my Carrot
Cake recipe.
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