Zucchini Nut Cake

2 cups flour
3/4 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon allspice
4 eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
1 teaspoon grated lemon or orange peel
1 cup chopped walnuts or pecans
1 1/2 cups shredded unpeeled zucchini
caramel glaze

Sift together flour, soda, baking powder, cinnamon, nutmeg, salt and allspice. Beat eggs until light; beat in sugar until fluffy. Slowly beat in oil. Blend in soft dry ingredients, then fold in vanilla, peel, nuts and zucchini.

Spoon into greased and floured fluted tub pan. Bake at 350 degrees 45 minutes to 1 hour, or until tester comes out dry when inserted in center of cake. Cool in pan 10 minutes, then remove to wire rack to cool. Spoon caramel glaze on top.

Caramel Glaze

1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
7/8 teaspoon mace
2 tablespoons orange juice
1/2 teaspoon orange peel

Slowly melt sugar in heavy saucepan or skillet until golden. Stir in cinnamon, allspice, mace, orange juice and peel.

[Newspaper clipping]