Title: Chocolate Zucchini Fruitcake
Categories: Chocolate
Yield: 1 Servings

1		Box Raisins (12 Oz)
1	pk	Apricot Halves, Dried (6 Oz)
		Chopped
1	c	Dates, Pitted -- chopped
1	c	Brandy
1	c	Vegetable Oil
3		Eggs
2	c	Brown Sugar -- packed
1	tb	Vanilla Extract
3	c	Flour
1/2	c	Unsweetened Cocoa Powder
1	tb	Cinnamon -- ground
2	ts	Baking Soda
2	ts	Allspice -- ground
1	ts	Nutmeg -- ground
1	ts	Cloves, Ground
3/4	ts	Salt
3/4	ts	Baking Powder
2	c	Zucchini -- grated
2	c	Walnuts -- coarsely chopped

1. Preheat oven to 325F. Grease two 9 x 5 x 3-inch loaf pans. Dust with flour or line with parchment. 2. Combine raisins, apricots, dates, and 1/2 of the brandy. Heat in microwave on High for 2 min, until most of liquid is absorbed, or cook over medium heat for 5 min; stir and set aside. 3. Beat together oil, eggs, brown sugar, and vanilla. 4. Add flour, cocoa, cinnamon, baking soda, allspice, nutmeg, cloves, salt, and baking powder. Beat until blended. Stir in zucchini, nuts, and fruit mixture and its liquid. 5. Spoon batter into prepared pans. Bake 60 to 65 mins, or until a cake tester inserted in center comes out clean. Do not overbake. Sprinkle remainder of brandy over warm cakes. Let cool in pans on racks, then loosen sides of cake with a sharp knife and unmold. Wrap well in plastic wrap; then wrap in aluminum foil. Store in refrigerator or freezer. Allow refrigerated cakes to age at least 1 week before serving. ___ Blue Wave/386 v2.30

~-- JCQWK * Origin: Lost in the SuperMarket - Peabody, MA - (508) 531-8416 (1:330/175) ====================================================================== ==== BBS: The Pine Tree BBS Date: 10-27-96 (14:04) Number: 1886 From: MICHAEL LOO Refer#: NONE To: EVAN MILLER Recvd: NO Subj: Fruit Cake Conf: (222) Cooking(F) Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5

From: Michael Loo Date: 10-27-96 (14:04) The Pine Tree Bbs (222) Cooking(F)

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