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    Source of Recipe


    List of Ingredients

    4 eggs
    1 cup oil, salad
    2 cups sugar
    2 teaspoons vanilla
    2 cups zucchini, grated
    8 ounces pineapple, crushed, drained
    3 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon baking powder
    1 1/2 teaspoons cinnamon
    3/4 teaspoon ground nutmeg
    1 cup walnuts
    1 cup currents or raisins

    Cream cheese frosting:
    3 ounces cream cheese
    1/2 teaspoon almond flavoring
    4 tablespoons margarine
    1/4 teaspoon lemon flavoring
    8 ounces powdered sugar


    Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy.

    Stir in zucchini and pineapple. Mix remaining ingredients in a separate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake
    in preheated oven at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
    Dust finished cake with powdered sugar or top with cream
    cheese frosting.




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