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1 c. raisins | <poem> | ||
1 c. raisins 1 tsp. orange rind | |||
1/4 c. water 2 c. unsifted flour | 1/4 c. water 2 c. unsifted flour | ||
1/2 c. shortening 2 tsp. baking soda | 1/2 c. shortening 2 tsp. baking soda | ||
2 c. sugar 1 tsp. cinnamon | |||
2 c. sugar | 2 eggs 1/2 tsp. salt | ||
1 tsp. vanilla 1 c. walnuts, chopped | |||
2 eggs | |||
1 tsp. vanilla 1 c. walnuts, chopped | |||
3-3/4 c. grated raw, well, | 3-3/4 c. grated raw, well, | ||
<u>drained</u> zucchini (with skin) | |||
drained zucchini (with skin) | |||
In small pan combine raisins and water; bring to boil, let cool. Combine shortening, sugar, eggs. Stir in raisins and water. Add vanilla, zucchini, and orange rind to mix. Sift dry ingredients and add to mix. Stir in walnuts. | In small pan combine raisins and water; bring to boil, let cool. Combine shortening, sugar, eggs. Stir in raisins and water. Add vanilla, zucchini, and orange rind to mix. Sift dry ingredients and add to mix. Stir in walnuts. | ||
Bake at 350 deg. In two loaf pans about 1 hour and 20 minutes; or in 9x13" pan about 1 hour. This cake (or bread) is good while hot. Also freezes very well. Is moist and delicious. | Bake at 350 deg. In two loaf pans about 1 hour and 20 minutes; or in 9x13" pan about 1 hour. This cake (or bread) is good while hot. Also freezes very well. Is moist and delicious. | ||
- Bradley King, 1976 | |||
Bradley King, 1976 | Guard, Wash. State Historical Society | ||
Tacoma, Washington | |||
Guard, Wash. State Historical Society | </poem> | ||
Tacoma, Washington | |||
Latest revision as of 19:46, 18 December 2021
1 c. raisins 1 tsp. orange rind
1/4 c. water 2 c. unsifted flour
1/2 c. shortening 2 tsp. baking soda
2 c. sugar 1 tsp. cinnamon
2 eggs 1/2 tsp. salt
1 tsp. vanilla 1 c. walnuts, chopped
3-3/4 c. grated raw, well,
drained zucchini (with skin)
In small pan combine raisins and water; bring to boil, let cool. Combine shortening, sugar, eggs. Stir in raisins and water. Add vanilla, zucchini, and orange rind to mix. Sift dry ingredients and add to mix. Stir in walnuts.
Bake at 350 deg. In two loaf pans about 1 hour and 20 minutes; or in 9x13" pan about 1 hour. This cake (or bread) is good while hot. Also freezes very well. Is moist and delicious.
- Bradley King, 1976
Guard, Wash. State Historical Society
Tacoma, Washington