3 c. sifted all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. mace
1 tsp. allspice
1 1/2 tsp. baking soda
1 1/4 tsp. salt
1 tsp. baking powder
1 c. peanut oil
1 c. sugar
1 c. brown sugar
3 eggs
1 tsp. vanilla
4 tbsp. cointreau
2 c. grated zucchini
1 tsp. grated orange peel
1 1/2 c. chopped nuts
1 c. raisins

Combine first 8 ingredients, mixing well. Set aside. Beat together oil and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla, cointreau, zucchini and orange peel; stir to blend. Fold in the dry ingredients and then the nuts and raisins.

Turn into a well greased 10 inch angel food pan or 9 inch Bundt pan. Bake in a preheated 325 degree oven for an hour, or until done. Let stand in pan for about 25 minutes, then turn out on rack to cool.

Top with cointreau glaze: Mix together 1 1/2 cups sifted powdered sugar, 1 tablespoon soft butter and 3 tablespoons cointreau.