Sherry Zucchini Cake II

By Hklbrries

This recipe also makes muffins.

Ingredients

• Cake:
• 3 cups flour
• 2 tsp cinnamon
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar
• 3 eggs
• 2 tsp vanilla
• 2 to 3 tbsp sherry
• 2 cups zucchini, unpeeled, grated fine
• 1 tsp grated lemon rind (1 lemon makes 1 tsp rind)
• 1 1/2 cups chopped walnut pieces
• 1 cup raisins or dates
• Glaze:
• 1/8 tsp salt
• 1 tbsp soft butter
• 2 tbsp sherry
• 1 1/2 cups sifted icing sugar

Details

Servings 2

Preparation

Step 1

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. Fold in the nuts and raisins. Turn into a well greased Bundt pan which has been lightly dusted with 1 tbsp flour. Bake in 325 F oven for 1 ¼ hours. Allow to stand for 5 minutes, before turning it out.

Mix the glaze and when the cake is cool, dribble it over the cake.