Italian Dessert
photo by Outta Here
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Yields:
-
1 tube cake
- Serves:
- 10
ingredients
- 1 1⁄3 cups vegetable oil
- 3 cups zucchini, "about 3, shredded and unpeeled
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 3 eggs
- 2⁄3 cup sugar
- 1 teaspoon salt
- 1 1⁄2 cups walnuts, halved and chopped, approximately 1/2 pound
- 1 cup golden raisin
- 1 cup whipping cream, whipped (garnish)
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
-
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.
RECIPE SUBMITTED BY
lauralie41
United States