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Zucchini cake

September 28, 2009


I went to the new farmer’s market by the White House on Thursday afternoon. I spent $20 on the most beautiful green beans I’ve ever seen in my life, 6 orchard-fresh apples, 2 beefsteak tomatoes, and 2 gorgeous zucchinis, and a loaf of something called Zurich bread.

Bottom line, I’ll be back every Thursday and will spend my life savings on the artisan cheeses, meats, and fruits and vegetables. But it will be worth it.

Now to the zucchini cake. McCall’s Cooking School has some of the tastiest recipes, and one of my favorites is this one.

Sift 2 cups of flour, 1 teaspoon of cinnamon, 1/4 c of unsweetened cocoa, 1 teaspoon of baking powder and baking soda, and 1/4 teaspoon of salt together. Set aside.

Beat on medium speed 3 eggs until they are light and fluffy. Gradually add 1 and 1/2 cups of sugar and beat until ribbons form when the mixer is lifted. Slowly add about a third of the flour mixture and the same amount of 3/4 c. of buttermilk. Mix until combined and no clumps remain, using spatula to scrape the sides as necessary. Mix half of the remaining flour mixture and buttermilk, beat until smooth. Finish with remaining buttermilk and flour mixture.

Fold into the mixture 1 teaspoon of vanilla, about 1 1/2 cups of shredded zucchini, 1/2 c. raisins, and about 1 c. of chopped walnuts.

Pour into greased and floured bunt pan, and bake at 350 degrees for about 55 minutes or until tester is clean. Cool in pan 20 minutes, turn out onto plate and cool completely.



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