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1
Slice, seed and coarsely grate 2 to 4 large zucchini.
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2
Place about a handful or two of the grated zucchini into cheesecloth, or a clean cotton dish towel (do not use a terry cloth dish towel), and squeeze it until very dry; repeat with the remaining grated zucchini.
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3
Measure out 2 well packed cups of the prepared zucchini for the recipe.
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4
Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
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5
Preheat oven to 350F.
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6
In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
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7
In a large bowl, beat eggs until light.
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8
Gradually add sugar, and continue beating until thick and lemon colored.
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9
Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
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10
By hand, stir in vanilla, zucchini, nuts and raisins.
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11
Add the sifted dry ingredients, and stir until well mixed.
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12
Pour batter into prepared pan(s).
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13
Bake at 350F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
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14
Remove from oven and place pan(s) on wire rack to cool.
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15
Let cool in the pan(s) for about 5 minutes, remove cake from pan(s) and return the cake to the wire rack to continue cooling.
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16
Cake should be completely cooled before slicing.
