Table of Contents
2 cups peeled, seeded, and shredded cucumber 3 eggs 1 cup vegetable oil 2 cups white sugar 1 teaspoon vanilla extract 1 cup coarsely chopped pecans 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves
cooking spray 2 cups peeled, seeded, and shredded cucumber 3 eggs 1 cup vegetable oil 2 cups white sugar 1 teaspoon vanilla extract 1 cup coarsely chopped pecans 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves
Preheat the oven to 170C/325F. Lightly grease 2 x 7in cake tins, 3 x 6in tins, or one 9 inch round cake tin. Wash and leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth. Stir in the lemon juice.
Preheat the oven to 170C/325F. Lightly grease 2 x 7in cake tins, 3 x 6in tins, or one 9 inch round cake tin. Wash and leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon.
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