Sherry Zucchini Cake
|All purpose flour||3 Cup (48 tbs), sifted|
|Baking soda||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon (Magic Brand)|
|Peanut oil||1 Cup (16 tbs) (Planters Brand)|
|Granulated sugar||2 Cup (32 tbs)|
|Cream sherry||3 Tablespoon (Harvey's Bristol Brand)|
|Unpeeled zucchini||2 Cup (32 tbs), grated|
|Grated lemon rind||1 Teaspoon|
|Broken walnut pieces||1 1⁄2 Cup (24 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Margarine||1 Tablespoon (Fleischmann's Brand)|
|Cream sherry||2 Tablespoon (Harvey's Bristol Brand)|
|Icing sugar||1 1⁄2 Cup (24 tbs), sifted|
Mix all the dry ingredients in a large bowl, except the sugar.
In a separate bowl, beat the oil and sugar together, then add the eggs, one at a time, beating well.
Add the flour mixture; add the vanilla, sherry, zucchini and lemon rind, mixing thoroughly.
Fold in the nuts and raisins or dates.
Turn into a well greased bundt pan which has been lightly dusted with 1 tbsp. flour.
Bake in 325° oven for 1 1/4 hours.
Test the cake with a knife and when done, allow to stand for 5 mins. before turning it out.
Mix the glaze, and when the cake is cool, dribble it over the cake.