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Sherry Zucchini Cake

food.master's picture
Ingredients
  All purpose flour 3 Cup (48 tbs), sifted
  Cinnamon 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baking powder 1 Teaspoon (Magic Brand)
  Peanut oil 1 Cup (16 tbs) (Planters Brand)
  Granulated sugar 2 Cup (32 tbs)
  Whole eggs 3
  Vanilla 2 Teaspoon
  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)
  Salt 1⁄8 Teaspoon
  Margarine 1 Tablespoon (Fleischmann's Brand)
  Cream sherry 2 Tablespoon (Harvey's Bristol Brand)
  Icing sugar 1 1⁄2 Cup (24 tbs), sifted
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Everyday

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