Preheat oven to 325°F. Grease 10-inch tube pan or 9-inch Bundt pan; set aside. Combine flour, cinnamon, baking powder, soda and salt in mixing bowl; mix together well and set aside.
Measure salad oil and sugar into bowl of mixer fitted with paddle and add eggs, one at a time, beating well after each addition. Beat in vanilla and sherry. Add flour mixture alternately with zucchini and lemon peel; mix on low until combined. Stir in nuts and raisins by hand; mix well.
Turn into greased pan and bake at 325°F for 1 hour and 15 minutes or until pick inserted in center comes out clean. Cool in pan for 5 minutes; then turn onto wire rack and cool completely.
Mix ingredients for glaze all together and spoon over cooled cake, or wrap cake securely and freeze until ready to serve, spooning glaze on just before slicing and serving.
- 3 Cups sifted all-purpose flour
- 2 Teaspoons ground cinnamon
- 1 Teaspoon baking powder
- 11/2 Teaspoons baking soda
- 11/4 Teaspoons salt
- 1 Cup salad oil
- 2 Cups sugar
- 3 eggs
- 2 Teaspoons vanilla
- 2 Tablespoons sherry
- 2 Cups grated zucchini
- 1 Teaspoon grated lemon peel
- 11/2 Cups chopped nuts
- 1 Cup California raisins
- 11/2 Cups sifted powdered sugar
- 1/8 Teaspoon salt
- 1 Tablespoon butter, softened
- 2 Tablespoons sherry or light cream