Zucchini Pumpkin Cake

Ingredients

• 0.5 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 2 teaspoons baking soda 
• 1 cup brown sugar 
• 1 cup brown sugar 
• 4 tablespoons butter 
• 1 cup pumpkin puree canned
• 1.5 teaspoons cinnamon 
• 3 ounces cream cheese room temperature
• 4  eggs 
• 3 cups flour 
• 1.5 teaspoons ginger 
• 0.8 teaspoon nutmeg fresh
• 1 cup pinenuts 
• 1 cup pinenuts toasted
• 8 ounces powdered sugar 
• 1 cup raisins 
• 1 cup salad oil 
• 1 teaspoon salt 
• 10 servings cream sour
• 1 cup sugar 
• 2 teaspoons vanilla 
• 0.3 teaspoon vanilla extract 
• 2 cups zucchini grated

Equipment

• food processor
• bowl
• frying pan
• oven
• toothpicks

Directions

1. Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.Preheat oven to 350 degrees.Beat eggs to blend, add oil, sugar and vanilla.Continue beating until thick and foamy.Stir in zucchini and pumpkin.
2. Mix remaining ingredients in a separate bowl.Stir dry mixture gently into zucchini mixture just until blended.
3. Bake for 45 minutes or until toothpick inserted in center comes out clean.Top with cream cheese frosting.CREAM CHEESE FROSTING:.Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.Press pine nuts into sides of cake.Eat Away!