Olive Oil and Sherry Pound Cake from Pure Desserts by Alice Medrich (p 86) Makes 3 mini-loaves or 1 regular quick bread loaf 1 1/2 c (6.75 oz) all-purpose flour 1 t baking powder a pinch of salt 1 cup sugar 1/2 c fruity olive oil 1 t grated orange zest 3 eggs, cold 1/2 cup light sherry or Moscato Preheat the oven to 350F. Line your loaf pans with parchment. Sift together the dry ingredients (flour, baking powder and salt) and set aside. Using a whisk attachment on a stand mixer if you have one, beat the sugar, oil and orange zest until it is creamy. Then, add the eggs, one at a time, until each is blended in and the mixture becomes a light yellow. This will take about 3 to 5 minutes. Stop the mixer and add about a third of the flour. Then, with the mixer on low, blend until the flour is completely integrated. Pour in 1/2 of the sherry, and let it blend in completely. Repeat with the next third of flour, being sure to stop the mixer before adding. If flour sticks to the sides of the bowl, give the bowl a gentle tap to knock it down... but don't use a spatula to push it into the batter or you may end up with lumps of flour in your batter. Add the remaining sherry, blend, and finalize with the remaining flour mixture. Pour the mixture into the lined pans filing a bit over 1/2 of the tin. Bake on the middle rack for about 50 minutes, or until the tops are gold and a toothpick inserted comes out clean. Let the cakes cool on a wire rack before removing from the tins.