Thanks to Bev Scholte, who sent this recipe for one of her grandmother's "Railroad Cakes" - able to stand up to the thumping of trains passing. Her grandmother, Nellie Watson, lived beside the railway tracks in Stayner circa 1915!

Ingredients:

• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. cinnamon
• 1/4 tsp. allspice
• 1 cup walnuts
• 2 cups grated zucchini or carrots
• 3 eggs
• 1-1/2 cups brown sugar (packed) or 2 cups white sugar
• 1 cup oil (or butter)
• 2 tsp. vanilla
• 1 cup raisins

Method:

Preheat oven to 350^oF. Sift dry ingredients to blend.  Empty into a large bowl.  Chop nuts into a small bowl. Grate zucchini or carrots into a measuring cup.

Beat eggs and sugar until fluffy. Beat in oil and vanilla. Add zucchini and carrots, mixing well. Add dry ingredients and mix until flour disappears. Sprinkle nuts and raisins over batter and fold in.

Pour batter into a greased and floured 9" x13" baking pan and bake for 55-60 minutes or until cake tests done.

Cool for 15 minutes.  Frost with a lemon icing.