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Sherry Zucchini Cake Recipe
|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|
Serving size: Complete recipe
Calories 9546 Calories from Fat 4294
% Daily Value*
Total Fat 497 g764.8%
Saturated Fat 70.8 g354.1%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 3451.7 mg143.8%
Total Carbohydrates 1209 g403.1%
Dietary Fiber 38.1 g152.2%
Sugars 826.6 g
Protein 80 g159%
Vitamin A 35.9% Vitamin C 88.6%
Calcium 100.7% Iron 216.1%
*Based on a 2000 Calorie diet
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.