Recipes from class: Zucchini spice cake

Several of you asked for the recipe for the zucchini spice cake we had at break today.  I'm happy to share it here -- and feel free to share recipes for things you contribute for snack here in the future so we can all learn some new cooking tools!

Zucchini Spice Cake
from Moosewood Restaurant Book of Desserts, p. 136
Published by Clarkson N. Potter, Inc, New York, 1997

Serves 16
Preparation time: 40 minutes
Baking time: 40-45 minutes
Cooling time: 10 minutes
Equipment: 10-inch bundt pan, electric mixer

Ingredients:
1/2 c butter
1 1/2 c packed brown sugar
3 eggs
1 1/2 c unbleached white pastry flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 tsp pure vanilla extract
1 1/2 c grated zucchini
1 c toasted chopped nuts (such as almonds, pecans, or walnuts, or a mixture)
1/2 currants or rasins
sprinkling of confectioners' sugar

Steps:

1. Preheat the oven to 350°F.  
2. Generously butter or oil a bundt pan (I use a loaf pan).
3. In a large bowl with an electric mixer, cream together the butter and brown sugar until light.  Beat in the eggs and mix well.
4. In a separate bowl, combine the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cardamom. 
5. Fold the dry ingredients into the creamed mixture.  Fold in the vanilla, zucchini, nuts, and raisins.
6. Pour the batter evenly into the prepared pan and bake for 40-45 minutes until the cake is golden and a knife inserted into the center comes out clean.  Cool in the pan for 10 minutes, and then invert the cake onto a plate -- tap the bottom of the pan to release the cake, if needed.
7. Sprinkle with confectioners' sugar, if desired, and serve warm or at room temperature.