Italian Dessert

"Cooks.com website is where I found this recipe for zucchini cake. This recipe will be included in the Zaar World Tour 2005 swap."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 35mins
Ingredients:
12
Yields:
1 tube cake
Serves:
10
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ingredients

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directions

  • Preheat oven to 350 degrees and generously butter a 10 x 4 1/4 inch tube pan. In a large bowl beat eggs well, stir in sugar and blend in oil. Beat 1 minute, add zucchini, mix well.
  • In medium mixing bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Fold this into zucchini mixture, stir in nuts and raisins. Turn batter into well buttered tube pan.
  • Bake 1 hour or until toothpick inserted near center comes out clean. Let cool about 20 minutes. Invert cake onto dessert platter and serve with whipped cream.

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Reviews

  1. Following the directions, the cake was tasty but very dry. If I made it again I would add some kind of liquid to it.
     
  2. This cake was moist and tasty, but I may add more spice next time. (extra cinnamon, and perhaps nutmeg or allspice). Also would be good with orange zest or lemon zest. I think I would cut down amount of oil next time. I don't think, with 3 eggs and zuchinni for moisture, that much is needed. The only sub I made was dried cherries for raisins, which worked well. Served with a dollop of lemon non-fat yogurt, instead of whipped cream.
     
  3. This cake is delicious! Only alterations on the recipe...DH ate all the darn raisins...so I used a combo of currants and dates. It's not too sweet..just the way we like our cake! I served it with this mornings coffee! It's a winner..and I'll be making it again! Thank you!
     
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